If you’re using fresh spinach bough from the farmers’ market make sure to wash it thoroughly under cold running water and cut off or pinch off the stems.

Put water for pasta to boil and cook pasta until ‘al dente’ according to directions on the package.

In a large skillet pan add a splash of olive oil and finely chopped shallot. Toss for a few minutes on medium heat without letting it brown.

Add spinach and a pinch of peperoncino (chili flakes) if you like. Cover with a lid to create steam. Cook spinach for a few minutes tossing it in the pan from time to time.

Once spinach is reduced in volume add heavy cream and let the sauce simmer until it gets thicker and creamy.

Drain pasta once it’s cooked and toss it in the pan together with spinach sauce for 30-60 seconds.

Serve hot topped with freshly grated Parmesan cheese.