This dish brings the bright, briny flavors of the Mediterranean to your dinner table. The sauce is built on a base of fresh plum tomatoes, garlic, and onion, thickened slightly with flour and enriched with clam juice for a deep seafood essence. Fresh spinach wilts into the hot sauce, adding color and nutrients, while tender clams provide a luxurious bite. The thin spaghettini noodles are perfect for clinging to this light yet flavorful red sauce. It’s an elegant yet approachable meal that feels special but comes together in under an hour. Serve with crusty bread to soak up every last drop of the savory sauce. Ideal for date nights or when you want to impress guests with minimal fuss.
Spaghettini With Spinach & Red Clam Sauce
Description
This dish brings the bright, briny flavors of the Mediterranean to your dinner table. The sauce is built on a base of fresh plum tomatoes, garlic, and onion, thickened slightly with flour and enriched with clam juice for a deep seafood essence. Fresh spinach wilts into the hot sauce, adding color and nutrients, while tender clams provide a luxurious bite. The thin spaghettini noodles are perfect for clinging to this light yet flavorful red sauce. It's an elegant yet approachable meal that feels special but comes together in under an hour. Serve with crusty bread to soak up every last drop of the savory sauce. Ideal for date nights or when you want to impress guests with minimal fuss.Ingredients
Directions
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Bring a large pot of salted water to a boil.
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Coarsely chop the plum tomatoes and onion.
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Mince the garlic cloves.
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In a large skillet, warm the butter and olive oil over medium-high heat until the butter melts.
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Add the chopped onion and minced garlic to the skillet and sauté until the onion just begins to brown, about 3 minutes.
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Stir in the flour and cook, stirring constantly, until the flour is no longer visible, about 30 seconds.
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Stir in the chopped tomatoes, clam juice, salt, and pepper.
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Bring the liquid to a boil, then reduce heat to medium-low, cover, and simmer for 10 minutes.
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Meanwhile, add the spaghettini to the boiling water and cook until al dente, 10 to 12 minutes, or according to package directions.
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While the pasta and sauce cook, stem and roughly chop the fresh spinach.
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Bring the tomato sauce back to a boil over medium-high heat.
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Stir in the clams and chopped spinach and cook until the spinach wilts and clams open, about 1 minute.
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Drain the pasta and add it directly to the skillet with the sauce.
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Toss the pasta with the sauce and 1/3 cup of the Parmesan cheese until well coated.
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Serve immediately, passing the remaining Parmesan on the side.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 796.1kcal
- % Daily Value *
- Total Fat 31.8g49%
- Saturated Fat 13.3g67%
- Cholesterol 142.3mg48%
- Sodium 5741.1mg240%
- Total Carbohydrate 62.3g21%
- Dietary Fiber 4.7g19%
- Sugars 7.2g
- Protein 65.8g132%
* 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
Discard any clams that do not open after cooking, as they may not be safe to eat.
If using frozen spinach, thaw and squeeze out excess moisture before adding to the sauce.
For a richer sauce, you can add a splash of white wine when sautéing the onions.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or clam juice to loosen the sauce.
