Yield: 4 Servings
Measure | 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 |
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.