PASTA
• 1 pound spaghetti or other thick pasta of your choice

SAUCE
• 1 1/2 tablespoons olive oil
• 12 cloves garlic, minced
• 1 tin (2 oz.) anchovy fillets, drained and chopped
• 1/4 cup capers, not rinsed
• 2 cups fat-free chicken stock
• 1 bag (10 oz.) prewashed spinach leaves, or 2 bunches fresh spinach, stems removed
• 1/4 cup freshly grated Parmesan

Prepare garlic and anchovy fillets as specified. Thoroughly clean spinach if not using prewashed. Remove and discard stems. If using baby spinach, keep leaves whole. If using regular spinach, tear leaves into halves or thirds.

Heat olive oil in large stir-fry pan or pot over medium-high heat. Add garlic and sauté until golden. Add anchovies and, using a wooden spoon. simultaneously stir and mash them until they "dissolve" into the hot oil. Add capers and cook 1 minute longer, stirring constantly. Deglaze pan with stock. Reduce heat to low and bring to simmer. Meanwhile, cook pasta in plenty of rapidly boiling salted water until not quite al dente. Drain and add directly to pan. Toss gently and simmer 30 seconds, or until pasta is al dente. Add a handful of spinach to pan. Toss gently to tangle spinach with pasta. Continue alternately adding handfuls of spinach and tossing until all spinach is thoroughly wilted and tangled into pasta. Serve immediately straight from the pan, sprinkling Parmesan over each serving at the table.

Note: Since spinach quickly wilts to a fraction of its original size when heated, seemingly large quantities are required initially. When served with pasta, spinach can be wilted either by adding it directly to a hot sauce or by tossing it with fleshly sauced hot pasta and letting the heat from the pasta do the wilting. Try it both ways to see which method you prefer.

Per Serving:
• Calories: 417
• Cholesterol: 6 mg
• Sodium: 180 mg
• Fiber: 3.2 gm
• Carbohydrate: 72 gm
• Protein: 16 gm
• Fat: 7.3 gm

Diabetic exchange: 4 bread + 2 vegetables + 1/2 med.-fat meat