Name: Bring health to the holiday table.. let vegetables, like baby spinach, ante up the color, texture and nutritional value of your favorite pasta meals. Disclosure: I was asked to participate in the Pasta Fits campaign as a member of the Healthy Aperture Blogger Network. I was compensated for my time.
Yield: 4

Linguine with Clams and Baby Spinach

Baby spinach ante ups the color, texture and nutritional value of this linguine with clams pasta meal.

Author: Diane Boyd
Yield: 4 servings 1x

Ingredients

Scale

3 tablespoons olive oil
2 leeks, chopped (whites only)
2 garlic cloves, minced
3 cups, dry white wine
2 dozen small littleneck clams, scrubbed
1/4 teaspoon salt
1/2 pound whole wheat linguine
4 cups raw spinach

Instructions

1. Heat 3 tablespoons of olive oil in a saute pan over medium heat. Add leeks and cook until the vegetables are tender. Add garlic and cook one additional minute. Add white wine to the pan. Bring to a boil and add clams. Cover and cook until clams open, about 3 to 5 minutes .

2. Transfer steamed clams to a bowl ; tent with foil to keep warm. Continue to cook wine mixture until it is is reduced to about 1/4 to 1/3 cup of liquid. (This will take about 2o minutes). Add salt to taste.

3. Prepare pasta according to package directions. When pasta is done, drain and add to pan with wine sauce; toss. Add in fresh spinach and toss again. Transfer to a large shallow platter. Top with clams. Serve immediately.

Find it online: https://capefearnutrition.com/2015/11/02/linguine-with-clams-and-baby-spinach/