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Ingredients

1 16 oz (500 g) package linguine
1 tbsp (15 mL) butter
1 clove garlic
4 
oz (125 g) fresh baby spinach, coarsely chopped
10-12 anchovies
1/4 tsp (1 mL) pepper
1/2 tsp (2 mL) walnut oil
1 8 oz (250 g) tub Faisselle
Chopped walnuts, for garnish

Directions

Cook linguine until al dente, about 8 minutes. While pasta cooks, melt butter in a large frying pan. Sauté garlic and spinach until soft. Add anchovies, pepper and walnut oil. Stir well. Add the Faisselle; stir until mixture becomes saucy. Add drained pasta to mixture. Garnish with chopped walnuts. Makes 4-6 servings.