Course: Main
Servings: 4
Cook Time: 10-15 minutes

Ingredients:

• 400g good quality spaghetti

• 1 large bag of freshly picked nettles (150-200g), washed

• 4 tbsp extra virgin olive oil + extra for serving

• 1 clove garlic, peeled and halved

• 1 dried chilli peper (optional)

• salt

• 4 tbsp kirn milk, or similar, to serve (optional)

Instructions:

1. Bring a large pot of salted water to a rolling boil. Add the pasta and boil until not quite al dente, 2-3 minutes less than the time indicated on the pack.
2. Meanwhile, put the olive oil in a large frying pan over low heat. Add the garlic and crumble in the chilli (if using). Sauté very gently for a few minutes, being careful not to let the garlic colour at all. Remove from the heat and set aside.
3. When your pasta is almost cooked, add the nettles and cook them with the pasta for the remaining 2-3 minutes, until the pasta is done and the nettles are tender.
4. Drain the pasta and nettles, keeping aside a little cooking water. Return the pan with the prepared oil to the heat and discard the garlic. Add the pasta and nettles and toss to coat with the flavoured oil. If the pasta looks a little too dry, add a tablespoon or two of the cooking water.
5. Check the seasoning and then arrange in serving dishes. Drizzle each dish with a little more extra virgin olive oil, add a dollop of kirn milk or some crowdie and serve.