Pasta With Green Puttanesca

• Kosher salt, to taste
• 1 pound spaghettini or spaghetti
• 1/2 cup extra-virgin olive oil
• 10 anchovy fillets
• 1/4 cup drained capers
• 1 cup pitted and sliced green Cerignola or Picholine olives
• 10 fat green garlic cloves, peeled, sliced 1/4-inch thick or use 8 regular garlic cloves
• 13 cup chopped scallions including greens
• 1/2 teaspoon crushed red pepper flakes
• 12 cups baby spinach leaves (11 ounces)
• 1/2 cup torn basil leaves

1. Bring a large pot of heavily salted water to a boil.
2. Add the pasta and cook until it is not quite al dente, 5 to 8 minutes.
3. Reserve a cup of cooking water, then drain the pasta.
4. While the pasta is cooking, warm 1/4 cup of oil in a large Dutch oven over medium-high heat.
5. Add the anchovies and capers.
6. Cook, stirring occasionally, until the capers start to brown, about 3 minutes.
7. Add the remaining 1/4 cup oil, olives, garlic, scallions and red pepper flakes; increase heat to high if using green garlic (leave it at medium high for regular garlic) and cook until garlic is golden, 3 to 5 minutes.
8. Add the spinach and cook until wilted, 1 to 2 minutes.
9. Add the pasta and toss for 1 minute.
10. Add a splash of pasta cooking water if the pasta seems dry.
11. Season with salt, if necessary.
12. Toss in the basil leaves.

kosher salt, spaghettini, extravirgin olive oil, anchovy, capers, olives, green garlic, scallions including, red pepper, baby spinach, torn basil

Taken from cooking.nytimes.com/recipes/1013619 (may not work)