- 200g/7oz linguini
- 1 tbsp olive oil
- 2 shallots, finely chopped
- 1 clove garlic, finely chopped
- 75ml/3fl oz double cream
- 50g/2oz baby spinach leaves
- salt and freshly ground black pepper
- 75g/3oz goats' cheese, sliced
- pinch paprika
- Preheat the grill to its highest setting.
- Cook the linguini in boiling salted water until al dente. Drain and set aside.
- Heat the olive oilin a medium-sized pan and sweat the shallot and garlic for two minutes or until softened but not coloured.
- Add the cooked linguini, double cream, spinach, salt and freshly ground black pepper and stir well. Pour into a small gratin dish.
- Put the slices of goats' cheese on top, sprinkle with paprika and place under the grill for five minutes or until bubbling and the goats' cheese has browned slightly. Serve.