Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Plum tomatoes (about 6) 1/2 ts Salt
1 md Onion 1/4 ts Pepper
2 tb Butter 1/2 lb Spaghettini
2 tb Olive oil 1/4 lb Spinich, fresh
3 ea Garlic cloves 6 oz Clams
2 tb Flour 2/3 c Parmesan
8 oz Clam juice

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.

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