Tagliatelle Al Mascarpone E Spinaci
|Tagliatelle||1 Pound (500 Gram)|
|Butter||3⁄4 Ounce (20 Gram)|
|Garlic||1 Clove (5 gm)|
|Spinach leaves||10 Ounce (300 Gram)|
|Double cream||1⁄4 Pint (150 Milliliter, 2/3 Cup Heavy Cream)|
|Mascarpone cream cheese||5 Ounce (150 Gram)|
|Chicken stock||1 Teaspoon (Leveled)|
Melt the butter and add the garlic, whole, allowing it to mm golden brown.
Add the finely chopped spinach and cook over a low heat until tender.
In a separate pan, put the cream and mascarpone, add a little stock to dilute and pepper to taste.
Leave to simmer gently for a few minutes.
Cook the pasta, following the packet directions very carefully to avoid overcooking.
Remove the garlic from the spinach.
Drain the pasta, turn into a warm serving bowl and add first the cream sauce and then the spinach.
Stir well and serve at once.