I made this yummy pasta dish for dinner tonight. It was easy for me since I had already roasted a dozen roma tomatoes over the weekend. This is also simple to make on a weeknight since you don't need too many ingredients. Enjoy!
Ingredients
1 pound dry linguine pasta
16 ounces spinach, washed
6.5 ounces chopped clams in clam juice (reserve juice)
4 or 5 roma tomatoes, roasted and chopped
4 or 5 garlic cloves, minced
1 teaspoon salt
½ teaspoon freshly ground black pepper
¼ cup parmesan cheese, grated
3 tablespoons olive oil
Directions
For the tomatoes:
Preheat oven to 400 degrees F. Cut tomatoes in half. In a bowl, mix together 1 tablespoon of olive oil, ½ teaspoon salt, ½ teaspoon pepper and halved tomatoes. Line a baking sheet with foil and place tomatoes cut side up. Bake for 25 to 30 minutes. (You can make this ahead of time and refrigerate.)
For the pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 6 to 8 minutes. Drain pasta.
For the spinach:
Heat 1 tablespoon of olive oil in a large skillet/pan on medium high heat. Add garlic and sauté for about 1 minute. Add the spinach to the pan. Use a spatula to turn the spinach over in the pan to coat with olive oil and garlic. Continue to do this until most of the spinach is coated. Cover the pan and cook for 1 minute. Uncover the pan and turn the spinach over again. Cover the pan and cook for an additional minute. The spinach should be completely wilted after cooking for 2 minutes. Remove from heat and place into another bowl with the excess liquid.
Meanwhile, in the same large skillet used to cook the spinach, add 1 tablespoon of olive oil on medium heat. Add the chopped clams and roasted, chopped roma tomatoes. Add the reserved clam juice. Add in the spinach with excess liquid. Add the cooked pasta. Add the parmesan cheese and toss to combine. Serve immediately.
Serves 4-6 or 2 with leftovers for lunch tomorrow :)
