Number of servings :
Type of meal : | Main Courses | Main Courses
Special diet :
15 mL (1 tbsp) olive oil
2 large shallots, finely chopped
2 cloves garlic, finely chopped
2 cans (184 g/6-1/2 oz each) clams, drained and rinsed
1 package (284 g/10 oz) frozen chopped spinach, thawed and drained
750 mL (3 cups) fish stock
15 mL (1 tbsp) cornstarch
Finely grated zest and juice of 1 lemon
50 mL (1/4 cup) chopped parsley
0.5 mL (1/8 tsp) each salt and pepper
454 g (1 lb) spaghetti
In a large nonstick skillet, heat the oil over moderate heat. Add the shallots and garlic and sauté about 2 minutes or until softened but not browned.
Stir in the clams and chopped spinach and cook about 1 minute longer to combine. Pour in the stock and bring to a boil. Simmer the mixture about 7 minutes or until the flavours have blended.
In a small bowl, combine the cornstarch, lemon zest, and juice. Stir mixture into simmering clam sauce. Return sauce to a boil and simmer, stirring, about 1 minute or until slightly thickened. Stir in parsley, salt, and pepper. Keep the sauce warm.
Meanwhile, bring a large pot of water to a boil. Add the dried pasta and return to a boil. Cook the pasta according to package directions, stirring occasionally, or until just tender. Remove from the heat, drain the pasta thoroughly, and place in a large bowl. Pour the sauce over the pasta and toss to coat well. Transfer the tossed pasta to a serving bowl.
Imported on 2011-01-20 16:41:26 — Original ID:1244