Fill a deep saucepan with water until 3/4 of its volume and bring to a boil on high heat. Salt the water generously.
Meanwhile, mince the garlic cloves, finely chop the sun-dried tomatoes, and julienne the basil leaves.
Set aside the spinach and ensure that the leaves are clean.
Once the water is boiling, add in the linguine and cook according to the instructions on the package.
While the pasta is cooking, heat up another shallow pan on medium heat.
Add in the olive oil and the chopped garlic once the oil is warm but not smoking. This will prevent the garlic from burning.
Stir the garlic and add in the chopped sun-dried tomatoes. Sauté for about 1 minute on medium heat.
Next, add in the spinach and stir until it wilts. This should take a few seconds.
Pour in the half & half (or cream) and reduce on medium/high heat for 3-4 minutes. Stir it to make sure it doesn't split.
Set aside some pasta water and drain the linguine once it is cooked. Set aside.
Season the cream mixture with salt, pepper, oregano, and chili flakes.
Add in the pasta water to add some starch to the cream.
Grate in some parmesan cheese and stir in to help it melt.
Toss in the linguine and stir with tongs.
Plate your portions and grate over some extra parmesan. Garnish with the fresh basil and enjoy!
