Linguine with Spinach

• Salt and freshly ground black pepper
• 1 garlic clove
• 1/2 teaspoon hot red pepper flakes, or to taste (optional)
• 1/4 cup plus 1 tablespoon extra virgin olive oil
• 1 pound linguine or other long pasta
• 1 pound spinach, tough stems removed, roughly chopped

1. Bring a large pot of water to a boil and salt it.
2. Meanwhile, mince the garlic as finely as possible and combine it in the bottom of a warm bowl with the hot pepper if youre using it and olive oil.
3. Add the pasta to the pot and cook until it is nearly done (test it for doneness by tasting).
4. Plunge the spinach into the water and cook until it wilts, less than a minute.
5. Drain quickly, allowing some water to cling to the pasta, and toss in the bowl with the garlic and olive oil mixture.
6. Season with salt and black pepper to taste and serve.
7. One-Pot Pasta and Greens, Asian Style: Use Asian wheat noodles and substitute 1/4 cup peanut oil plus 1 tablespoon sesame oil for the olive oil.
8. Add 1 tablespoon soy sauce to the hot pepper and garlic; garnish with 2 tablespoons lightly toasted sesame seeds.
9. Toss the pasta with freshly grated Parmigiano-Reggiano or pecorino cheese to taste.
10. Add any of the following to the garlic-pepper-oil mixture, singly or in combination: about 15 Kalamata or other olives, pitted and roughly chopped; about 1/4 cup chopped sun-dried tomatoes packed in oil; about 2 tablespoons drained capers; about 1/2 cup toasted bread crumbs; about 1/4 cup minced prosciutto or other dry-cured ham.

salt, garlic, hot red pepper, extra virgin olive oil, linguine, spinach

Taken from www.epicurious.com/recipes/food/views/linguine-with-spinach-386761 (may not work)