2 bunches spinach, rinsed & drained
12 oz. shells (or pasta of choice)
1/3 c. olive oil
6 cloves garlic, minced
1/2 tsp. crushed dried hot red chilies
1/3 - 1/2 c. grated Parmesan cheese

Remove and discard spinach stems; chop coarsely and set aside. Cook pasta. Just before pasta is done, stir in spinach. Cook uncovered, stirring to distribute spinach; just until water returns to a full boil. Drain pasta and spinach.

While pasta is cooking, heat oil in a wide frying pan over medium heat. Stir in garlic and chilies. Cook, uncovered, until garlic turns opaque (about 2 minutes).

Add pasta and spinach to pan; mix. Mix in Parmesan cheese. Serve.