Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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