Title: Smoked Haddock Spinach Pasta
Categories: Alive &, Cooking
Yield: 4 servings

2 1/4 lb Fresh spinach; washed and
-stemmed
6 oz Dried pasta shapes; (shells
-are good
; because they allow
; some
Sauce to nestle inside)
10 oz Smoked haddock; (preferably
-un-dyed)
1 oz Butter
Salt and pepper
1/4 ts Fresh lemon juice
3 Floz double cream
3 oz Pecorino cheese

Put the wet spinach in a large saucepan and cook over a low heat, shaking
the pan, until the spinach has reduced in volume and made its own liquid.
Add 1/2 teaspoon salt and cover the pan. Cook gently for 5-8 minutes, then
drain the spinach thoroughly in a fine sieve, squeezing out as much liquid
as possible.

Meanwhile boil the pasta until it is al dente, in other words it still has
a little firmness. Drain well.

Chop the spinach roughly. Melt the butter in a saucepan, add the chopped
spinach, smoked haddock and nutmeg and heat through until the fish becomes
pale and flaky, about 2 minutes. Squeeze in a little lemon juice, then stir
in the cream. Add the pasta, mix thoroughly and season to taste.

Place in a hot serving dish and grate the cheese over the top.

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