Title: Spaghettini with Spinich & Red Clam Sauce
Categories: Pasta Sauce Seafood
Yield: 4 Servings
| 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 |
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.