Agrodolce anchovy spaghetti

Bring a large pan of salted water to the boil and cook the spaghetti for the shortest time on the pack instructions. Put the spinach in a colander. When the pasta is ready, scoop out a mug of water (about 100ml), then drain the spaghetti over the spinach to wilt it.

While the pasta is cooking, put the dried apricots, red chilli and vinegar in a small bowl. Set a frying pan over a medium heat and toast the pine nuts for 2-3 minutes until golden, then add to the bowl.

About 5 minutes before the pasta is done, set the frying pan back over a medium heat. Add the oil and fry the garlic for 1 minute until fragrant, stirring. Add the apricot mixture and fry for another 4 minutes. Put the cooked spaghetti and spinach into the frying pan, along with 90-100ml pasta water. Use a pair of tongs to mix everything vigorously together, until you have a glossy sauce that coats each strand. Season with salt, toss through the anchovies and parsley, then add freshly ground black pepper.