Spaghettini With Spinich And Red Clam Sauce

Recipe Ingredients

1 lb	454g / 16oz	Plum tomatoes - (about 6)
1 lb	454g / 16oz	Onion (medium)
2 tablespoons	30ml	Butter
2 tablespoons	30ml	Olive oil
3		Garlic cloves
2 tablespoons	30ml	Flour
8 oz	227g	Clam juice
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Pepper
1/2 lb	227g / 8oz	Spaghettini
1/4 lb	113g / 4oz	Spinich - fresh
6 oz	170g	Clams
2/3 cup	157ml	Parmesan

Recipe 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.

Source:
Jo Anne Merrill

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