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.
My Private Note
Units: US | Metric
- 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)
- 1Thaw, 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!
- 2Melt butter in sauce pan.
- 3Add olive oil and garlic.
- 4Add spinach, cook until warmed through (approximately 5 minutes).
- 5Add clams and juice, simmer for 5 minutes.
- 6remove from heat, serve over 3/4 pound pasta noodles with bread crumbs and cheese as toppings.
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Nutritional Facts for Spinach and Baby Clam Sauce
Serving Size: 1 (297 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 319.7
- Calories from Fat 203
- Total Fat 22.6 g
- Saturated Fat 8.9 g
- Cholesterol 77.7 mg
- Sodium 266.3 mg
- Total Carbohydrate 9.1 g
- Dietary Fiber 3.0 g
- Sugars 1.1 g
- Protein 21.7 g