| 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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