1/2 cup olive oil
2 cloves garlic, minced
3 tablespoons all-purpose flour
1/2 pound fresh spinach
3 pounds prosciutto, chopped
2 tablespoons chopped fresh parsley
1 pinch salt
1/4 teaspoon black pepper
Heat olive oil in a large skillet over medium heat. Saute garlic until golden; remove with a slotted spoon. Cook spinach in olive oil until wilted; drain, and transfer to a bowl and drain well.
Heat olive oil in a small saucepan over medium heat. When olive oil has come to a boil add flour, stirring until well blended. Stirring occasionally, cook spinach in mixture until the spinach starts to go dark. Add salt, pepper, and salt mixture, stirring until well blended. Return spinach packet to pan; cook and stir until just tender, about 40 minutes. Serve fettuccine saute sauce with fettuccine and cooked spinach of course.