Spaghettini With Spinich And Red Clam Sauce

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Servings: 4 Difficulty: Advanced
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Bright, briny pasta with wilted spinach and tender clams in a quick tomato sauce
Spaghettini With Spinich and Red Clam Sauce recipe image
Spaghettini With Spinich and Red Clam Sauce recipe image
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Spaghettini With Spinich And Red Clam Sauce

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 437.6

Description

This vibrant pasta dish marries delicate spaghettini with a bright, briny red clam sauce. Fresh spinach wilts into the rich tomato base, adding color and nutrients, while tender clams release their savory essence. The result is a light yet deeply flavorful meal that feels both comforting and elegant. Perfect for a weeknight dinner or a casual seafood night, it comes together quickly with pantry staples and fresh produce. The garlic-infused butter and olive oil blend creates a luxurious mouthfeel, while the parmesan adds a sharp, salty finish. Serve immediately for the best texture and flavor.

Ingredients

Directions

  1. Bring a large pot of salted water to a boil.
  2. Coarsely chop the plum tomatoes and onion.
  3. Peel and mince the garlic cloves.
  4. In a large skillet, warm the butter and olive oil over medium-high heat until the butter is melted.
  5. Add the chopped onion and minced garlic to the skillet and sauté until the onion just begins to brown, about 3 minutes.
  6. Stir in the flour and cook, stirring constantly, until the flour is no longer visible and slightly golden, about 30 seconds.
  7. Stir in the chopped tomatoes, clam juice, salt, and pepper.
  8. Bring the liquid mixture to a boil.
  9. Reduce the heat to medium-low, cover the skillet, and simmer for 10 minutes to allow flavors to meld.
  10. Meanwhile, add the spaghettini to the boiling water and cook until al dente, about 10-12 minutes or according to package directions.
  11. While the pasta and sauce cook, stem and roughly chop the fresh spinach.
  12. Uncover the sauce and bring it back to a boil over medium-high heat.
  13. Stir in the clams and chopped spinach; cook until the spinach just wilts and clams open, about 1 minute.
  14. Drain the pasta well.
  15. Toss the drained pasta with the sauce and 1/3 cup of the parmesan cheese until well coated.
  16. Serve immediately, passing the remaining parmesan on the side.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 437.6kcal
% Daily Value *
Total Fat 17.3g27%
Saturated Fat 5.6g28%
Cholesterol 68.1mg23%
Sodium 1563.8mg66%
Total Carbohydrate 42.4g15%
Dietary Fiber 3.6g15%
Sugars 5.8g
Protein 30.9g62%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If using frozen spinach, thaw and squeeze out excess moisture before adding to the sauce.

Ensure clams are fresh; discard any that do not open after cooking.

For a richer sauce, add a splash of white wine when sautéing the onions.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: spaghettini, spinach, red clam sauce, italian pasta, seafood dinner, quick meal, tomato sauce, garlic, onion, clams, parmesan, weeknight dinner, easy pasta, fresh spinach, clam juice, plum tomatoes, butternut squash, olive oil, flour, al dente
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