Ingredients:

• 300 g pasta (tagliatelle by @lareto)
• 5-6 Jacob's caps (meat)
• 2 tablespoons olive oil  
• 2 onions (finely chopped)  
• 100 ml white wine  
• 150 ml cooking cream  
• 100 g fresh spinach  
• Salt and pepper to taste  
• Grated parmesan 

Preparation: 

• Cook the pasta according to the package instructions in salted water. Reserve some of the cooking water.  
• Scallop preparation: Heat olive oil in a pan. Season the scallops with salt and fry them for 1-2 minutes on each side until golden brown. Remove them and set aside.  
• In the same pan, add the onion and sauté briefly. Add the white wine and let it reduce slightly. Add the cooking cream and stir. Stir in some grated Parmesan cheese.
• Spinach: Add fresh spinach and stir for 1-2 minutes.
• Combine the ingredients: add the drained pasta to the sauce and the scallops, and add a little of the cooking water if needed.
• Gently stir and serve.