Ingredients for Spinach And Baby Clam Sauce
- Butter
- 1/4 cup extra virgin olive oil
- 1 pound baby clams, rinsed thoroughly
- Clam Juice
- Frozen Chopped Spinach
- Garlic Clove
- Unseasoned Breadcrumbs
- Parmesan Cheese
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How to Make Spinach And Baby Clam Sauce
- Bring a large pot of salted water to a boil for the pasta.
- While the water heats, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant (about 30 seconds), being careful not to burn it.
- Add the baby clams to the skillet and cook until they open, about 5-7 minutes. Discard any clams that do not open.
- Pour in the white wine and bring to a simmer. Cook for 2-3 minutes, allowing the wine to reduce slightly.
- Stir in the chopped spinach and cook until wilted, about 2 minutes.
- Season with salt, pepper, and red pepper flakes (if using).
- Add the cooked pasta to the skillet and toss to coat in the sauce.
- Serve immediately, garnished with fresh parsley (if using).
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
4g
Fat
44g
Carbs
3g
