• 4servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, D, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Plum tomatoes - (about 6)

  2. 1 lb 454g / 16oz Onion (medium)

  3. 2 tablespoons 30ml Butter

  4. 2 tablespoons 30ml Olive oil

  5. 3 Garlic cloves

  6. 2 tablespoons 30ml Flour

  7. 8 oz 227g Clam juice

  8. 1/2 teaspoon 2 1/2ml Salt

  9. 1/4 teaspoon 1 1/3ml Pepper

  10. 1/2 lb 227g / 8oz Spaghettini

  11. 1/4 lb 113g / 4oz Spinich - fresh

  12. 6 oz 170g Clams

  13. 2/3 cup 157ml Parmesan

Instructions Jump to Ingredients ↑

  1. 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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