Rachael Ray's Spicy Spinach Pasta with Chile, Preserved Lemon & Pistachios

Salt

short-cut pasta (such as strozzapreti, gemelli, or penne rigate)

olive oil

large shallots, finely chopped

garlic, thinly sliced or chopped

to 1 1/2 tsp. crushed red pepper

chicken or vegetable stock

fresh spinach, stemmed and coarsely chopped, or 2 heads escarole, coarsely chopped

Freshly grated or ground nutmeg

to 4 tbsp. chopped preserved lemon

Juice of 1 small lemon (about 3 tbsp.)

EVOO, for drizzling

pistachios (I like Sicilian pistachios), toasted and chopped

Grated Pecorino-Romano, for serving