Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Sauces
Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Plum tomatoes (about 6)
1 md Onion
2 tb Butter
2 tb Olive oil
3 ea 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.
