Linguine with Clams and Baby Spinach

Linguine with clams and spinach

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


  •  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


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.

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