Garden Spinach Angel Hair Pasta

• 1 lb angel hair pasta (use Pappardelle's Garden Spinach Angel Hair if you are able)
• 1 12 tablespoons olive oil
• 12 garlic cloves, minced
• 12 canned anchovy fillets, chopped
• 14 cup capers, not rinsed
• 18-14 fluid ounce dry white wine or 18-14 fluid ounce water
• 3 bunches fresh spinach, stems removed
• 14 cup freshly grated parmesan cheese

1. Heat olive oil in large kettle or wok over medium heat.
2. Add garlic and saute until golden.
3. Immediately add anchovies.
4. Using wooden spoon, simultaneously stir and mash them until they "dissolve" into the garlic and oil.
5. Add capers and cook one minute longer, stirring constantly.
6. Immediately add spinach, tossing continuously until it wilts.
7. If necessary, add a little wine or water to prevent sticking.
8. Reduce heat to low and keep warm.
9. Meanwhile, cook pasta in 6-8 quarts of rapidly boiling salted water until al dente (about 6 minutes).
10. Drain and add directly to spinach mixture.
11. Toss gently to thoroughly coat the spinach with the pasta.
12. Serve straight from the pan, sprinkling Parmesan at the table.
13. If you're hesitant about the anchovies - relax!
14. While they're integral to the dish, they do n't make it taste "fishy".

angel hair pasta, olive oil, garlic, anchovy, capers, fluid, fresh spinach, parmesan cheese

Taken from www.food.com/recipe/garden-spinach-angel-hair-pasta-175898 (may not work)