Leek, Spinach and Anchovy Gigli

Leek, Spinach and Anchovy Gigli

Flora Shedden Gigli recipe

A deliciously comforting recipe to celebrate the launch of our Gigli. A pasta dish you could eat straight from the pan while listening to the November rain outside. Perfect for cosy nights in with our new Gigli shape.

Leek, Spinach & Anchovy Gigli

…deliciously created by Flora Shedden…

Serves 4
olive oil
225g leek (roughly 1 medium leek)
4 cloves garlic
125g spinach
1 tin (47g) anchovies in oil
black pepper
20g parsley
Trim then halve the leek lengthways. Finely slice (green top and all) then wash thoroughly and drain well.
Heat a medium pan with some olive oil, then add the leeks. Cook over a medium heat until the leeks have softened and are only just beginning to colour.
Finely slice the garlic and add to the pan with the spinach. Cook down until everything has softened and wilted.
Add the anchovies and their oil  and season well with some black pepper.
Finely chop the parsley and add to the pan too.
Allow everything to cook for a further 2 minutes before transferring to a food processor and blitzing on a high speed for five minutes or until very smooth.
Place a pan of boiling water over a high heat and add a generous amount of salt.
Cook the gigli for 4 minutes or until very al dente. 
Add the leek puree back into the pan and spoon in a few ladlefuls of the pasta water as well as the drained pasta. Stir everything together, adding more pasta water if required. 
Check for seasoning (you shouldn't need salt as the anchovies tend to be strong enough) then serve with a generous amount of pecorino, a good glug of olive oil and some more black pepper.