1 package Linguine
1/2 cup Tantillo California Extra Virgin Olive Oil
4 cloves garlic, thinly sliced
2 cans (6 1/2 oz.) minced clams, drained
1/2 tablespoon fresh minced basil leaves or 1/2 teaspoon dried
1/2 tablespoon fresh minced oregano leaves or 1/2 teaspoon dried
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
3 tablespoons fresh chopped parsley
2 cups firmly packed, freshly torn spinach leaves
1 cup shredded Parmesan cheese
2 tablespoons toasted pine nuts
Garnish, fresh basil sprigs, if desired
1
Cook Linguine al dente, according to package directions.
2
While pasta cooks, combine Tantillo California Extra Virgin Olive Oil and garlic in large saucepan, cook over medium-high heat, stirring occasionally, until garlic starts to sizzle.
3
And add clams, basil, oregano, red pepper flakes and salt.
4
Reduce heat to low, stirring occasionally, 5 minutes.
5
Drain pasta and add to clam mixture.
6
Add parsley and spinach, tossing until spinach turns bright green.
7
Transfer to large serving platter.
8
Sprinkle with Parmesan cheese and pine nuts.
9
Garnish with fresh basil sprigs, if desired.
Ingredients
1 package Linguine
1/2 cup Tantillo California Extra Virgin Olive Oil
4 cloves garlic, thinly sliced
2 cans (6 1/2 oz.) minced clams, drained
1/2 tablespoon fresh minced basil leaves or 1/2 teaspoon dried
1/2 tablespoon fresh minced oregano leaves or 1/2 teaspoon dried
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
3 tablespoons fresh chopped parsley
2 cups firmly packed, freshly torn spinach leaves
1 cup shredded Parmesan cheese
2 tablespoons toasted pine nuts
Garnish, fresh basil sprigs, if desired
