I planned on making Emeril's Spaghetti Bordelaise which I make often and love. It sort of evolved into this one, however, which I think I love even more. It can be a side or an entree depending on how much you pile on your plate. —inpatskitchen
4 sides or 2 huge entrees
extra virgin olive oil
cloves garlic, thinly sliced
shallots, finely diced
ground fennel seed
crushed red pepper flakes
dry white wine
10 to 12
ounces dry spaghetti or linguini
Chicken broth to cook the pasta
9 to 10 ounces
fresh baby spinach leaves (leave the stems on....they're good for you!)
crumbled feta cheese
green onions, thinly sliced
In This Recipe
In a very large saute pan, saute the garlic and shallots in the olive oil until everything softens up. Add the oregano, fennel, salt, pepper and crushed red pepper flakes. Give it all a couple of stirs and then add the wine. Lower the heat while you bring the chicken stock up to a boil in a separate pot.
Cook the pasta in the broth just short of al dente. Drain, reserving about 2 cups of the broth for finishing the dish
Turn the heat up to high on your saute pan and when everything starts bubbling add the pasta. While stirring the pasta, add the spinach leaves a handful at a time along with some of the chicken broth. Keep stirring and alternating spinach and broth until the spinach has wilted. Depending on how loose you want the dish, you may not need all the broth.
Stir in the feta and green onions. Serve immediately.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!