Pasta With A Anchovy, Spinach And Pine Nut Sauce - cooking recipe

Ingredients

2 (10 ounce) boxes frozen leaf spinach (thawed and squeezed)
1 (1 lb) box angel hair pasta (you could also use thin spaghetti is you want)
4 teaspoons minced garlic
1 large shallot, thin sliced
8 anchovy fillets, chopped (canned)
5 tablespoons pine nuts, toasted (3 crushed, 2 whole)
1 teaspoon lemon juice
1 teaspoon lemon zest
4 tablespoons olive oil
3 tablespoons butter (no margarine)
Garnish
grated parmesan cheese

Preparation

Spinach -- Just thaw and squeeze dry and set to the side. It will take only a couple of minutes to heat up in the sauce.
Pasta -- Again, takes just minutes for Angel Hair pasta to cook so make sure you sauce is done or at least started. This dish only takes minutes.
For the pasta cook according to directions - a large pot of salted water. when done, drain and set to the side to keep warm.
Sauce -- In a large saute pan, add the oil and and bring to a medium high heat. Add the pine nuts and toast until golden brown. They will only take a minute and stir often. Remove to a paper towel to let them drain. Then add the garlic and shallot and cook two minutes until they start to get golden brown, add the anchovies and cook another minute. Add the spinach breaking it up as you add it to the pan along with the butter and cook 2-3 minutes.
Pine Nuts -- I take about 1/2 or a little less and break them up a bit. You can just use the back of a fork or you can put them in a baggie and just hit them with the bottom of a pan or bowl to slightly crush them. You just want to break them up a bit.
Finishing -- Pasta should be done and drained. Simply add the pasta to the sauce pan along with the pine nuts, lemon juice and zest and toss well.
Garnish with fresh grated parmesan. Literally a 20 minute dish and absolutely delish! And if you think you didn't like anchovies, you will.