Garlicky Spinach Pasta with Mushrooms

• 1/2 pounds Long Wide Pasta, Such As Fettuccine
• 1 Tablespoon Olive Oil
• 2 packages (1 Pint Each) Button Or Cremini Mushrooms, Lightly Rinsed And Halved Or Quartered
• 1 Tablespoon Anchovy Paste
• 1 teaspoon Crushed Red Pepper Flakes (or To Your Taste)
• 4 cloves Garlic, Peeled And Minced
• 1 cup Dry White Wine
• 4 cups Fresh Spinach Leaves, Washed And Stems Removed
• 1/4 cups Grated Parmesan Cheese, For Serving
• Salt And Pepper, to taste

1. Bring a large pot of water to a boil with 1 tablespoon salt.
2. When the water boils, cook the pasta according to the package directions.
3. Right before draining, reserve 1 cup of the pasta water.
4. Then drain the pasta and set it aside until ready to mix with the sauce.
5. Set the pasta water aside as well.
6. While the pasta is cooking, make the sauce.
7. Heat a large skillet to medium-high heat.
8. Add the olive oil and mushrooms and toss to coat.
9. Stir fry the mushrooms for 7 minutes until browned at the edges and wilted.
10. Turn the skillet to medium and add the anchovy paste, crushed red pepper and garlic.
11. Stir for 1 minute until the garlic is fragrant.
12. Add the wine, and let it reduce by half, for 2 minutes or so.
13. Add the cooked pasta and spinach to the mushroom sauce.
14. Toss to coat with tongs for 2 minutes to wilt the spinach.
15. Add some reserved pasta water if the mixture is dry.
16. Only a little sauce should remain in the bottom of the pan.
17. Taste, and add salt and pepper to your taste.
18. Serve topped with Parmesan cheese.

pasta, olive oil, button, anchovy paste, red pepper, garlic, white wine, fresh spinach leaves, parmesan cheese, salt

Taken from tastykitchen.com/recipes/main-courses/garlicky-spinach-pasta-with-mushrooms/ (may not work)