• Bring a pasta pot of salted water to the boil. Poach the fresh spinach in the pasta water for 2 minutes, remove it from the boiling water and plunge it in icy cold water. Squeeze spinach well to remove excess moisture and set aside.
• Bring the chicken stock to the boil in a pan and stir in the mascarpone cheese. Let the liquid cool down slightly and stir in the egg yolk.
• Halve the garlic clove, chop the cooked spinach and add both to the sauce together with freshly ground coriander and some olive oil. Bring to the boil, then remove from heat again and add some truffle oil just before serving.
• Bring the pasta to the boil with salted water previously used to cook the spinach, remove when cooked al dente and drain in colander.

To serve, place the pasta on a dish, pour over the sauce, grate the Parmesan on top and sprinkle some basil leaves.