Pasta with Clam and Spinach Sauce

By Bostoncook

The Woman’s Day Cookbook

Ingredients

• 10 ounces frozen chopped spinach
• 3 tablespoons olive oil
• 2 teaspoons minced garlic
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 2 cans chopped clams, undrained (10 oz each)
• 12 ounces angel hair pasta, cooked, drained and tossed with 1 tbsp olive oil

Details

Servings 4

Preparation

Step 1

1. Cut the spinach in half and put into a colander. Place under hot running water until thawed. Squeeze dry.

2. Saute garlic in oil 30 seconds, or until fragrant. Add oregano and pepper flakes. Add liquid from clams and spinach. Bring to a boil; reduce heat to low. Cover and simmer 3 minutes.

3. Add clams and stir to heat through. Toss with pasta and serve

A deviation from our routine clam sauce - this was quite good! I liked the oregano flavor and loved the addition of spinach. Cut down on the oil (used only about 1 1/2 tbsp oil to sauté garlic and didn't toss pasta with oil) and used less pasta. Also added parmesan cheese at the end.