VERMICELLI ARROSTO CON SPINACI

Vermicelli au Gratin with Spinach
Liguria
Serves 4

1 pound spinach
2 anchovy fillets
1 tsp. garlic
1 tablespoon parsley
2 tablespoons pine nuts, finely chopped
1 lb vermicelli
1/2 tsp. salt
1/8 tsp. ground black pepper
4 tablespoons olive oil

Cook the spinach in a very little boiling salted water. Chop the anchovies with the garlic, the parsley and cooked spinach. Saute mixture lightly in the oil, then add the pine nuts and leave to cook for a few minutes. Half-cook the vermicelli in plenty of boiling salted water and drain well. Put in a wide ovenproof dish and spread the sauce evenly over the top (it should be fairly liquid like, tomato sauce, to finish cooking the pasta add some water if it isn't). Bake for about 15 minutes in a hot oven.

Parmesan is not served with this dish.