Michelle's FreeFrom fusilli with anchovies and spinach
Dairy, gluten, lactose, nightshade, nut, soya and wheat free; can be corn and egg free

You can use any gluten-free pasta you like for this but we used the excellent new fresh Dell 'Ugo chickpea fusilli which we think are delicious.

Serves 4

4–6 tbsp olive oil
1–2 leeks, depending on size, trimmed and sliced very thinly
½ x50g tin of anchovies with their oil
100g fresh spinach, washed and chopped roughly
300g fresh or dried gluten-free fusilli – we used the new Dell’Ugo fresh chickpea fusilli
sea salt and freshly ground black pepper
juice 1–2 lemons

Heat the 2 tbsp of the oil in a wide, heavy pan and add the leeks. Add most of the oil from the anchovy tin and half of the anchovies, chopped very small with a scissors.
Cook very gently, uncovered for 10-15 minutes or until the leeks are quite soft and the anchovies have totally disintegrated.
Add the chopped spinach, cover the pan and wilt for 3–4 minutes.
Meanwhile, cook the fusilli according to the instructions on the pack.
When the fusilli are cooked, drain them, leaving a little of the cooking water in the bottom of the pan.
Return them to the pan, thoroughly mix in the spinach and leeks then season to taste with salt, pepper and lemon juice and toss in extra oil as you feel is needed.
Serve warm or at room temperature.

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