Pappardelle With Spinach And Feta

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3/4 pound dried pappardelle

2 pounds spinach, tough stems discarded, leaves washed but not dried

2 tablespoons extra-virgin olive oil

3 garlic cloves, thinly sliced

Pinch of crushed red pepper

Sea salt

2 ounces feta, crumbled (1/2 cup)

2 tablespoons finely chopped flat-leaf parsley

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