Place the pasta in a pot of boiling, salted water and cook for about ten minutes until ready. Blanch the spinach in a pot of boiling water for 5 seconds and refresh in a bowl of ice cold water. Drain the spinach and squeeze dry. Place the dry spinach, garlic and olive oil in a food processor and mix. Add the parmesan and season with sea salt and black pepper. Heat a little olive oil a frying pan and sauté the shallots and then cook the duck sausages. Combine all the ingredients and add to the pasta. Serve immediately while hot and sprinkled with extra parmesan.
Cook’s note: The duck sausages are from Dargle Duck, winner of the Eat In DStv Food Network Produce Awardfor best small producer: Grocery.
This recipe first appeared in the 2012 Eat In Magazine. Click here to order a copy.