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Ingredients
- 1 lb Plum tomatoes (about 6)
- 1 med Onion
- 2 Tbsp. Butter
- 2 Tbsp. Extra virgin olive oil
- 3 x Garlic cloves
- 2 Tbsp. Flour
- 8 ounce Clam juice
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1/2 lb Spaghettini
- 1/4 lb Spinich, fresh
- 6 ounce Clams
- 2/3 c. Parmesan
Directions
- Bring large pot of water to boil. Coarsely chop the tomatoes and onion. In large skillet, hot the butter and oil over medium-high heat till the butter melts. Add in the onion and garlic and saute/fry till the onion just begins to brown, about 3 min. Stir in the flour, and cook, stirring till 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 min. Meanwhile, add in the pasta to the boiling water and cook till al dente, 10 - 12 min, or possibly 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 till the fresh spinich just wilts about 1 minute. Drain the pasta and toss it with the sauce and 1/3 c. of the parmesan. Pass remaining parmesan on the side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 329g | |
| Recipe makes 4 servings | |
| Calories 523 | |
| Calories from Fat 181 | 35% |
| Total Fat 20.58g | 26% |
| Saturated Fat 8.89g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 968mg | 40% |
| Potassium 629mg | 18% |
| Total Carbs 60.51g | 16% |
| Dietary Fiber 3.9g | 13% |
| Sugars 7.39g | 5% |
| Protein 23.81g | 38% |
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