Step 1

Wash the spinach leaves, then while they are still wet put them in a shallow pan over a moderately high heat, cover tightly with a lid and cook in its own steam for 3 or 4 minutes. Remove the lid and turn the spinach over, then cover again and cook for 2 minutes. It should be bright green, soft and tender.

Step 2

Have a bowl of iced water to hand. Lift the spinach from the pan with a draining spoon or kitchen tongs and drop it into the iced water. As soon as the spinach is cold, squeeze out the moisture, then chop roughly.

Step 3

Finely grate the zest from the lemon.

Step 4

Put a deep pan of water on to boil and salt it generously. When the water is boiling, lower in the linguine and leave to cook for 8 or 9 minutes.

Step 5

Using the flat side of a large kitchen knife, squash the clove of garlic, without peeling it.

Step 6

Warm the butter, squashed garlic clove and olive oil in a shallow pan over a low to medium heat for a few minutes, until the butter is infused lightly with the garlic. Remove the garlic clove, it has done its work. Add the lemon zest and spinach to the pan.

Step 7

Drain the pasta and toss in the warm, garlicky, lemony butter. Squeeze over a generous shot of juice from the lemon and scatter with the grated parmesan.