Here's a nice side for 4 or a huge dinner for 2...
1/4 cup extra virgin olive oil
4 cloves garlic, thinly sliced
2 shallots, finely
1 teaspoon dried oregano
1/2 teaspoon ground fennel seed
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
1/2 cup dry white wine
10 to 12 ounces dry spaghetti or linguini
Chicken broth to cook the pasta
9 to 10 ounces fresh baby spinach leaves (leave the stems on...they're good for you!)
1/2 cup crumbled feta cheese
2 green onions, thinly sliced
In a very large saute pan, saute the garlic and shallots in the olive oil until everything softens up
Add the oregano, fennel, salt, pepper and crushed red pepper flakes. Give it all a couple of stirs and the add the wine. Lower the heat while you bring the chicken broth up to a boil in a separate pot.
Cook the pasta just short of al dente. Drain reserving about 2 cups of the broth for finishing the dish.
Turn the heat up to high on your saute pan and when everything starts bubbling add the pasta.
While stirring the pasta, add the spinach leaves a handful at a time along with some of the chicken broth. keep stirring and alternating spinach and broth until the spinach has wilted. Depending on how loose you want the dish, you may not need all the broth.
Stir in the feta and onions. Serve immediately!