*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Pasta                            Sauces
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Plum tomatoes (about 6)
    1       md           Onion
    2       tb           Butter
    2       tb           Olive oil
    3       ea           Garlic cloves
    2       tb           Flour
    8       oz           Clam juice
      1/2   ts           Salt
      1/4   ts           Pepper
      1/2   lb           Spaghettini
      1/4   lb           Spinich, fresh
    6       oz           Clams
      2/3   c            Parmesan
   Bring large pot of water to boil.
   Coarsely chop the tomatoes and onion.  In large
   skillet, warm the butter and oil over medium-high heat
   until the butter melts.  Add the onion and garlic and
   saute until the onion just begins to brown, about 3
   minutes. Stir in the flour, and cook, stirring until
   the flour is no longer visible, about 30 seconds.
   Stir in the tomatoes, clam juice, salt and pepper.
   Bring the liquid to a boil.  Reduce the heat to
   medium-low, cover and simmer for 10 minutes.
   Meanwhile, add the pasta to the boiling water and cook
   until al dente, 10 - 12 minutes, or according to
   package directions. While the pasta and tomato sauce
   are cooking, stem and roughly chop the fresh spinich.
   Bring the tomato sauce to a boil over medium-high
   heat. Stir in the clams and spinich and cook until the
   fresh spinich just wilts about 1 minute.
   Drain the pasta and toss it with the sauce and 1/3 cup
   of the parmesan. Pass remaining parmesan on the side.
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