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1
Pre-heat oven to 180C (350F).
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2
Separate the garlic cloves from each head but do not peel.
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3
Arrange on a baking sheet and lightly coat in 2 tbsp.
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4
olive oil before placing in oven.
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5
Roast for 30 minutes or until very soft.
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6
Remove and cool; then pop each clove out of its papery husk and coat in 4 tbsp.
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7
olive oil.
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8
Cut the olives into strips; mix with the garlic and set aside.
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9
Bring a large pan of salted water to the boil.
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10
Add a third of the spinach.
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11
When it wilts and darkens (this will take just a few seconds), immediately remove it from the water and cool under cold running water.
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12
Cook the remaining two batches of spinach in the same way.
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13
Squeeze out as much water as you can from the leaves, then roughly pull them back into shape.
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14
Put the pasta in a large pan of boiling water with some salt and vegetable oil.
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15
Cook for 10 minutes or until the pasta is <I>al dente</I>, then drain well and tip into a large serving bowl.
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16
Heat the remaining four tbsp.
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17
olive oil in a non-stick frying pan.
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18
Add chili flakes.
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19
As soon as they begin to sizzle, add blanched spinach leaves, garlic and olives.
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20
Stir briskly until piping hot, then mix into the pasta.
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21
Season to taste before serving with plenty of grated Parmesan.
