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Spaghettini with Spinich and Red Clam Sauce















Trans-fat Free, Good source of fiber


1 pound italian plum (roma) tomatoes
1 medium onions
2 tablespoons butter
2 tablespoons olive oil
3 each garlic cloves
2 tablespoons all-purpose flour
8 ounces clam juice
½ teaspoon salt
¼ teaspoon black pepper
½ pound spaghettini
¼ pound spinach
6 ounces clams
cup Parmesan cheese


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 sauté 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 to 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 ⅓ cup of the parmesan.

Pass remaining parmesan on the side.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 241g (8.5 oz)
Amount per Serving
Calories 28557% of calories from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 50mg 17%
Sodium 654mg 27%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 11%
Sugars g
Protein 34g
Vitamin A 81% Vitamin C 55%
Calcium 27% Iron 56%
* based on a 2,000 calorie diet How is this calculated?


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