Spinach Fettuccini with Gorgonzola Cream Sauce

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1 1/2 (12-ounce) packages spinach fettuccini, 18 ounces total

2 tablespoons butter

2 cloves garlic, finely chopped

2 tablespoons all-purpose flour

1 cup chicken stock

1 cup cream

8 ounces Gorgonzola, cut into small pieces

A few leaves fresh sage, finely chopped

Freshly ground black pepper

4 handfuls baby spinach leaves