Pork and Sage with Fettuccine

Heat half of the olive oil in large frying pan; cook ham, stirring, until browned lightly. Remove from pan; cover to keep warm.

Cook sage in same pan, stirring, until just wilted. Remove from pan; cover to keep warm.

Heat remaining olive oil in same pan; cook pork, uncovered, until browned both sides and just cooked through. Remove from pan; cover to keep warm.

Combine wine and sugar in same pan; boil, uncovered, until sauce reduces by a third.

Meanwhile, cook pasta in large saucepan of boiling water, uncovered, until just tender; drain, reserving ½ cup of the cooking liquid.

Place pasta and reserved hot cooking liquid in large bowl with spinach, onion, chives and extra virgin olive oil; toss gently to combine. Top pasta mixture with pork, ham and sage; drizzle with sauce.