Linguine With Clam Sauce Florentine Recipe
Linguine With Clam Sauce Florentine is an amazingly delicious easy to prepare side dish recipe which cannot just escape your guest's attention. Try this Linguine With Clam Sauce Florentine; I am sure your loved ones will give you a lot of compliments for this!
Ingredients
1 16-ounce package linguine
2 10-ounce cans whole baby clams
1/4 cup olive or salad oil
4 tablespoons butter or margarine
1 small onion, minced
1 garlic clove, minced
1/4 teaspoon salt
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
Directions
1. In saucepot, prepare linguine as label directs; drain. Return to saucepot; keep warm.
2. Meanwhile, prepare sauce: Drain clams, reserving liquid. In 2-quart saucepan over medium heat, in hot olive oil and butter or margarine, cook onion and garlic until tender. Add salt and clam liquid; heat to boiling. Reduce heat to low; cover and simmer 10 minutes. Add clams and spinach; heat through.
2. Meanwhile, prepare sauce: Drain clams, reserving liquid. In 2-quart saucepan over medium heat, in hot olive oil and butter or margarine, cook onion and garlic until tender. Add salt and clam liquid; heat to boiling. Reduce heat to low; cover and simmer 10 minutes. Add clams and spinach; heat through.
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