Linguine with Spinach

Directions

1. 1
   Bring a large pot of water to a boil and salt it.
2. 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. 3
   Add the pasta to the pot and cook until it is nearly done (test it for doneness by tasting).
4. 4
   Plunge the spinach into the water and cook until it wilts, less than a minute.
5. 5
   Drain quickly, allowing some water to cling to the pasta, and toss in the bowl with the garlic and olive oil mixture.
6. 6
   Season with salt and black pepper to taste and serve.
7. 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. 8
   Add 1 tablespoon soy sauce to the hot pepper and garlic; garnish with 2 tablespoons lightly toasted sesame seeds.
9. 9
   Toss the pasta with freshly grated Parmigiano-Reggiano or pecorino cheese to taste.
10. 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.