This is not a Turkish recipe. It originated in our kitchen blending elements of Italian and Turkish cooking.

We like to use fresh pasta for this recipe. If you are not an experienced pasta maker, just use ordinary dried pasta from your local grocery store. If you do not want to use fettucini, feel free to use any pasta except spagetthi.

Add the crushed garlic and 1 teaspoon of salt to the yogurt and stir it with a spoon until smooth. Set aside.

Cook the pasta in plenty of salted, boiling water. For good timing, you should start making the sauce right after you throw your pasta in the boling water. If you think you may need some practice with the sauce, make the sauce first and set it aside before you start boiling the pasta.

Add the frozen spinach leaves in 3/4 cup boiling water. Wait until the water returns to boiling and simmer for 5 minutes. Use a medium mesh strainer to drain the spinach juice into a clean cup, preferably a glass measuring cup for easy pouring.

Heat the olive oil in a non-stick pan, add the flour. Use a wooden spoon to stir the flour for 2 - 3 minutes. Begin pouring - initially dripping - the spinach juice into the flour while continually stirring the mixture with a wooden spoon. Do not pour more juice until the flour fully absorbs the juice added during the previous round. You will be able to increase the water amount added in each round as the volume increases. Continue until you finish the spinach juice. Add the cooked spinach and turn off the heat.

Drain the pasta and return it to the pasta pot. Add about 1 tablespoon of olive oil to the pasta and gently mix it with a pasta spoon. The purpose is to prevent the pasta from sticking, however, do not overdo it to avoid damaging the fettucini.

Distribute the pasta to the plates, put 3 - 4 tablespoons of the spinach sauce and 3 - 4 tablespoons of the yogurt mixture on each plate. Sprinkle red pepper flakes and serve.