Spinach and Baby Clam Sauce |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 3 |
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This is a heavily modified recipe from The New Italian Cooking book by Margaret and G. Franco Romagnoli. Theirs does not have spinach, and I needed to add vegetables to the family's meals. I've changed it enough that when asked for the recipe I cannot copy it from the book. Ingredients:
3 tablespoons butter |
2 tablespoons olive oil |
2 (7 ounce) cans baby clams, minced |
2 tablespoons clam juice, reserved |
1 (10 ounce) package frozen chopped spinach, thawed and drained |
1 -2 garlic clove, crushed |
6 tablespoons unseasoned breadcrumbs, toasted (optional) |
1/2 cup parmesan cheese, grated (optional) |
Directions:
1. Thaw, drain and squeeze chopped spinach. If you don't get the spinach mostly dry, the sauce is wet, runny and rather icky. !Raw spinach does not work in this recipe!
2. Melt butter in sauce pan.
3. Add olive oil and garlic.
4. Add spinach, cook until warmed through (approximately 5 minutes).
5. Add clams and juice, simmer for 5 minutes.
6. remove from heat, serve over 3/4 pound pasta noodles with bread crumbs and cheese as toppings.
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