Teriann Carty

Salt boiling water and cook pasta of choice. Reserve 1 cup pasta water.
Thinly slice 3 cloves garlic, chop a hand full of wild spinach. Heat 4 tbsp olive oil, add 2 tsp chilies in oil and cloves garlic. Reduce heat to medium and cook until garlic starts to turn golden. Add 1/3 cup pasta water (carefully), spinach, pasta and 1 cup grated cheese. Season with salt and cracked pepper. Add remaining pasta water and toss to emulsify. Serve with more cheese and chilies (if you dare).