| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Pasta, Sauces, Seafood | 4 | Servings | |
INGREDIENTS
| 1 | lb | Plum tomatoes (about 6) |
| 1 | md | Onion |
| 2 | tb | Butter |
| 2 | tb | Olive oil |
| 3 | Garlic cloves | |
| 2 | tb | Flour |
| 8 | oz | Clam juice |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/2 | lb | Spaghettini |
| 1/4 | lb | Spinich, fresh |
| 6 | oz | Clams |
| 2/3 | c | Parmesan |
INSTRUCTIONS
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 1/3 cup of the parmesan. Pass remaining parmesan on the side.
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