Spaghettini with spinich and red clam sauce

4 servings

Ingredients

Quantity Ingredient
1 pounds Plum tomatoes (about 6)
1 medium Onion
2 tablespoons Butter
2 tablespoons Olive oil
3 eaches Garlic cloves
2 tablespoons Flour
8 ounces Clam juice
½ teaspoon Salt
¼ teaspoon Pepper
½ pounds Spaghettini
¼ pounds Spinich, fresh
6 ounces Clams
⅔ cup Parmesan

Directions

Bring large pot of water to boil.

Coarsely chop the tomatoes and onion. In large skillet, warm the butter and oil over medium-high heat until the butter melts. Add the onion and garlic and saute until the onion just begins to brown, about 3 minutes.

Stir in the flour, and cook, stirring until the flour is no longer visible, about 30 seconds.

Stir in the tomatoes, clam juice, salt and pepper. Bring the liquid to a boil. Reduce the heat to medium-low, cover and simmer for 10 minutes.

Meanwhile, add the pasta to the boiling water and cook until al dente, 10 - 12 minutes, or according to package directions.

While the pasta and tomato sauce are cooking, stem and roughly chop the fresh spinich. Bring the tomato sauce to a boil over medium-high heat. Stir in the clams and spinich and cook until the fresh spinich just wilts about 1 minute.

Drain the pasta and toss it with the sauce and ⅓ cup of the parmesan. Pass remaining parmesan on the side.

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