Cook the pasta in the salted water until al dente, drain, rinse under cold water and return to the pan.
Thoroughly combine all the ingredients, add to the pasta and carefully mix.
Heat the oil in a large pan and fry the garlic until golden brown. Add the spinach and water, bring to the boil, reduce the heat, wilt the spinach, season. Add the spinach to the linguine.
Spiced pine nuts
Place the pine nuts in a frying pan with the maple syrup and cumin and toast over a medium heat until golden brown. Mix 3/4 into the pasta, along with 3/4 of the olives.
In a large pan, bring plenty of water to boiling point and add the vinegar and salt. Using a whisk, draw a circular movement through the water, crack open the eggs and very carefully place them in the water, poach for 3 minutes (the yolk should still be soft), carefully remove with a large spoon and drain the excess liquid on a piece of kitchen paper.
Heat the linguine through again in the pan, plate up and top with the remaining pine nuts and olives. Place 1 poached egg on top of each serving and garnish with cress. Pierce the yolk so that it runs over the pasta.