Spinach and Baby Clam Sauce

Submitted by Wife-w-kids

"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."

 

• Ready In: 20mins
• Ingredients: 8
• Serves: 3

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.

Reviews

[Becky in Wisconsin]

***MADE FOR MY 3-CHEFS 2009*** This was FANTASTIC! I have had clam dishes similiar to this, but never with spinach. Instead of bread crumbs, I made and used recipe #36134 for this dish. I used the parmesan cheese, which in my opinion, it complimented the dish perfectly. Thanks Wife-w-kids for this great recipe.