Pantry Style Linguini And Clam Sauce

🧂 Ingredients

• 1 lb. whole grain linguini
• 2 tbsp. extra virgin olive oil
• 6 cloves of garlic

  chopped
• 2 tbsp. whole-wheat flour

  any type works
• 2 cups reserved clam juice
• 1 cup of white wine
• The juice and zest of one lemon
• 6 cans chopped clams

  drained (save the liquid)
• 1/2 pint cherry tomatoes

  halved
• Handful of fresh chopped parsley
• Salt and pepper to taste
• 6 handfuls of fresh baby spinach
• Parmesan cheese for serving

  optional

Instructions

• 1 Place a big pot of salted water over a high heat on your back burner.
• 2 Place a large non-stick saut pan over a medium high heat on the front burner and
  add olive oil, garlic, and a pinch of kosher salt. Saut the garlic until
  fragrant and lightly sizzling, but not brown.
• 3 Add flour to the oil and garlic and quickly whisk to break the flour down (just
  like you would if creating the base for gravy). Slowly whisk in clam juice,
  white wine, lemon juice and zest (the goal is to prevent the flour from
  clumping).
• 4 Toss in clams, tomatoes, and season with salt and pepper. Simmer for 5-10
  minutes or until the sauce has thickened up.
• 5 In the meantime, add your pasta to the water and set your timer for 7 minutes.
• 6 The sauce and the pasta will be done at right about the same time. Drain the
  pasta and toss directly into sauce. Finish with some fresh parsley and salt and
  pepper as needed.
• 7 Line each bowl with a handful of spinach and top with pasta. Enjoy!
• 8 Makes 6 servings.

Nutrition Info