Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        fresh fettuccine
   2      tablespoons   olive oil
                        salt and freshly ground black pepper
   1                    shallot -- chopped
   1      ounce         unsalted butter
   1      pinch         garlic -- chopped
   1      handful       spinach leaves -- torn
   1      tablespoon    dry vermouth
   1      tablespoon    soft fresh thyme leaves -- chopped
     1/4  pint          double cream
   1      ounce         gorgonzola cheese -- crumbled
   2      tablespoons   parmesan cheese -- grated
   2      teaspoons     chives -- snipped
                        pine nuts -- toasted

Preparation:

Cook the pasta in boiling, salted water, drain and toss with olive oil and ground black pepper, keep warm. Pan-fry shallot and garlic in the butter until soft but not brown. Add spinach and cook until wilted. Add a generous splash of vermouth, plus the thyme, cream, Gorgonzola and Parmesan, and boil until sauce slightly thickens. Season and add chives. Toss with the pasta and sprinkle with pinenuts.