From the delightful Italian coastal city of Genoa (Genova) - the gateway to the Italian Riviera and the famous Cinque Terre (read my guide here)
comes this great recipe.
1 to 1/2 cups of a thick and heavy cream
4 cups spinach leaves, rinsed well, drained, and cut into 1 and a half inch wide strips
1/2 cup of golden or dark raisins
1 teaspoon of grated lemon zest and 2 teaspoons of fresh lemon juice
1/2 cup of toasted pine nuts
Fresh ground Pepper and Salt
6 to 8 ounces of fresh fettuccine
1) Heat a large pot of lightly salted water to boiling point for the fettucine pasta.
2) Heat the cream in a large skillet over a medium heat until it is starting to simmer.
3) Add the spinach and cook, stirring constantly, until the spinach begins to wilt. Mix in the raisins, lemon zest and juice, a few of the pine nuts, and the salt and pepper to taste.
4) Cook, stirring constantly, until slightly thickened. It is important to be very careful that the sauce doesn't reduce too much.
5) Add the fettucine to the boiling water and cook until it is al dente (firm to the bite) which should be around 2 minutes if the fettucine is thin but the taste test is best.
6) Drain the fettucine and transfer to a pasta bowl.
7) Add the sauce and quickly
toss to combine. Top with the remaining pine nuts. Serve hot.
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