Goats' cheese gratin
Preheat the grill to its highest setting.
Cook the linguini in boiling salted water until al dente. Drain and set aside.
Heat the olive oilin a medium-sized pan and sweat the shallot and garlic for two minutes or until softened but not coloured.
Add the cooked linguini, double cream, spinach, salt and freshly ground black pepper and stir well. Pour into a small gratin dish.
Put the slices of goats' cheese on top, sprinkle with paprika and place under the grill for five minutes or until bubbling and the goats' cheese has browned slightly. Serve.