Ingredients
110g/4oz quick cook spaghetti
½ lemon, juice only
55ml/2fl oz white wine
120ml/4fl oz double cream
2 garlic cloves, peeled and crushed
85g/3oz young leaf spinach, shredded
2 eggs, fried (optional)

Method
1. Bring a medium pan of water to the boil.
2. Place the spaghetti in the water and boil for five minutes.
3. While spaghetti is boiling place the lemon juice, wine, cream and garlic in small saucepan and simmer gently. Add the spinach.
4. When the spinach has wilted, remove sauce from heat.
5. Drain the pasta and combine with the sauce.
6. Spoon the pasta into a large, shallow bowl.
7. Top with the fried eggs, if desired, and serve.