Directions:

1. Light the COBB with the firelighters and briquettes. When the briquettes are half gray, preheat the base plate, rack and lid for 10 minutes.
2. Heat the oil in a Cobb Frying Dish. Add the shallots and cook until soft and caramelised, about 5 minutes. Stir in the garlic, red pepper flakes and pinch salt/pepper.
3. Add in the spinach and cook until wilted.
4. Meanwhile, add the pasta to the salted water in the frying dish and cook a little more than half of the recommended time.
   eg: if al dente is 10 minutes, cook for 6.
5. Remove some of the water from the dish, leaving 2 ladles of pasta water. The pasta water has starches to help the sauce cling to the pasta, so don’t substitute regular water.
6. Bring to a simmer and cook, stirring often, until the water has evaporated. Continue to add more pasta water, one ladle at a time (might only need 1-2 more) until pasta is al dente/cooked through.
7. Add the cooked shallots, garlic, red peppers, and spinach to the pasta.
8. Stir in the parmesan cheese and season to taste, if needed.
9. Now you can sit back, relax and enjoy your meal.