This time of year, I look for recipes that I can put together in a few minutes. I'd rather spend my time outside than inside, and I don't always want to cook on the grill.
The recipe I prepared for today is a twist on one of my favorites, Linguini and White Clam Sauce.
One of the things I don't like about the traditional recipe is that the clams slide off the pasta. So with a few little extras, I made the recipe a little healthier and found a way to get a little bit of everything in every bite.
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Linguine and White Clam Sauce with Spinach and White Beans is a quick and easy dish for those days when you’d rather relax outside.
Now, I don't claim to have invented something new, I am sure this recipe has been made before. This recipe came from trying to figure out what to do with a little bit of leftover spinach. The beans were added because my husband Bill thinks every meal is better with a few beans in it. So, here goes ...
Linguine and White Clam Sauce with Spinach and White Beans
1 lb. linguine
2 10.5 oz. cans of white clam sauce
1 15.8 oz. can of white Northern beans
2 cups of grated romano cheese
6 oz. bag of baby spinach
Salt and pepper to taste
Prepare the pasta as instructed on the box.
While the pasta is boiling, heat the two cans of clam sauce in a large skillet. Drain the liquid from the can of beans and add to the white clam sauce. There will be some thickened liquid in the can. Add it to the sauce to help thicken it.
When the clam mixture is hot, add 1 cup of romano cheese.
Reserve the remaining grated romano cheese for dusting on top of the dish before serving.
Heat sauce on low till the pasta is cooked.
Drain the pasta and rinse it in hot water.
Take the clam mixture off the heat and fold half of the spinach into the sauce. The spinach will wilt as you fold it in. You will have a half of bag of spinich left to use for another meal.
Plate the pasta and add the desired amount of sauce.
Dust with the remaining grated Romano cheese.
Note:?I prefer not to boil the sauce with the spinach. It makes the spinach too soft, and the spinich will give off a stronger flavor.
Serve with a loaf of crusty Italian bread and the side dish of your choice.