Recipe for Linguine with Smoked Clams and Spinach

Here is another dish to try. It uses a few ingredients and is done in a matter of 10 minutes tops, plus it's delicious!! It's perfect with a glass of white wine and crunchy hot french bread.

Linguine with Smoked Clams and Spinach

Serves 2

2 cups fresh spinach
8 ounces fresh linquine
2 (3-1/2oz) cans of smoked clams or oysters
3 Tablespoons Extra virgin olive oil
2 largeg Garlic cloves, minced
Salt and pepper
Grated Parmesan cheese

Wash and drain the spinach roll in paper towels or cloth to remove the moisture, or put it in a salad spinner. Cut up the leaves into small shreds.
Bring a large pan of salted water to boil, drop in the pasta and cook according to directions until al dente (fresh pasta will take about 3 minutes). As soon as you have put the water on to boil, start cooking the other ingredients. Put the olive oil into a large deep frying pan over a high heat. When the oil is very hot add the garlic followed by the spinach. Stir swiftly for barely one minute, just until the spinach has become limp. Stir in the smoked clams or oysters, with their oil. Remove the pan from the heat and season with lots of black pepper and a little salt if needed.