Greek Linguine

     10 oz Frozen Chopped Spinach              1 tb Olive Oil PLUS
      8 oz Rinsed, Drained, Canned             1 ts Olive Oil
           -Chickpeas                        1/2 ts Salt (Optional)
    1/4 c  Golden Raisins                    1/8 ts Crushed Red Pepper
      4 c  Cooked Linguine (Hot)

  In a 2-quart saucepan, cook the spinach according to the package
  directions.  Add the chick-peas and raisins and cook, stirring
  occasionally, until thoroughly heated, 3 to 4 minutes.

  Transfer the spinach mixture to a large mixing bowl; add the
  linguine, oil, salt, and pepper and toss to coat.