Korean Spinach & Anchovy Pasta

4 from 5 votes

Thoroughly wash the Korean Spinach (200g). Trim off the stem and separate the leaves.
Slice 8 garlic cloves into thin slices.
Set aside 5 small-sized peperocino. (If yours are large-sized, use 3)
Take out 2 anchovy filets from the jar. Use two forks to tear them into small pieces.
Finally, measure and set aside 2 teaspoons(!) (NOT TABLESPOON) of Soy Sauce.

Add hot water to a pot. Add-in a large spoonful of salt. Bring it to boil.
After it comes to a boil, add in 200g of penne (~2 standard cups worth)
Set a timer for 9 mins.
After 9 mins (before you drain the water), scoop out ~2 soup ladles worth of the pasta water and set it aside for later.
Drain the pasta. Set the al-dente pasta aside for just a few minutes.

Add 3 Tablespoons of Olive Oil into a wok or large frying pan.
Add in garlic slices and peperoncino. Then place the wok on medium-heat and wait until the ingredients sizzle in the oil.
Once the edges of the garlic start to brown, add in soy sauce. Then immediately add in the spinach... to prevent oil from splattering out!
Now lower the heat to a LOW. Stir-fry the spinach around for 10 seconds... or until the spinach starts to sweat.
Now, quickly add in the anchovy filets. Followed by Salt (3 big pinches) and Black pepper (4-5 cracks). Give everything a good stir for 10 seconds.
Now add the penne (200g). Along with some* of the residual pasta water (*note: don't have to add everything in)
Raise to a HIGH heat and stir-fry everything together for 30-40 seconds.
Turn off heat. Give it a quick taste - add pinch of salt if slightly bland..
Plate and enjoy!! You're going to love it.