Spaghettini With Spinach And Red Clam Sauce Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Plum tomatoes, about 6
1/2 t: Salt,
1 medium: Onion,
1/4 t: Pepper,
2 T: Butter,
1/2 lbs: Spaghettini,
2 T: Olive oil,
1/4 lbs: Spinich, fresh
3 each: Garlic cloves,
6 ounce: Clams,
2 T: Flour,
2/3 cup: Parmesan,
8 ounce: Clam juice,
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.
Submitted By PAT BUSBEY On 10-08-94
Source from luhu.jp
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.
Submitted By PAT BUSBEY On 10-08-94
Source from luhu.jp