Spaghettini With Spinich & Red Clam Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Plum tomatoes, about 6
1 medium: Onion,
2 tbsp: Butter,
2 tbsp: Olive oil,
3 each: Garlic cloves,
2 tbsp: Flour,
8 ounce: Clam juice,
1/2 tsp: Salt,
1/4 tsp: Pepper,
1/2 lbs: Spaghettini,
1/4 lbs: Spinich, fresh
6 ounce: Clams,
2/3 cup: Parmesan,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp