Ingredients

• 4 bulbs garlic
• 1½ cups Shiraz Cabernet
• 1 bouquet garni
• 4 slices prosciutto
• 400 gram can tomatoes in juice
• about 300 grams washed spinach leaves
• 400 grams dried fettucine pasta
• ½ cup grated Parmesan cheese

Method

1. Place the garlic bulbs, wine and bouquet garni into a casserole. Cook at 180ºC for 1¼ hours until the garlic is tender. Allow to cool in the wine.
2. Grill or pan-fry the prosciutto until crispy and set aside.
3. Dice the tomatoes and place into a frying pan with the juice.
4. Cut the garlic bulbs in half and squeeze the pulp into the pan with the tomatoes. Stir gently to mix. Place the spinach leaves on top of the garlic-tomato mixture together with ¼ cup reserved wine from cooking. Cover and simmer for 5 minutes or until the spinach has wilted and is hot. Season with salt and pepper. Keep warm.
5. Cook the fettucine in boiling salted water until al dente and drain well. Toss the pasta with the tomato and spinach mixture and pile into dishes. Garnish with the prosciutto and Parmesan cheese.