- 200g/7oz linguini
- 1 tbsp olive oil
- 1 clove garlic, finely chopped
- 250g/9oz fresh clams, cleaned
- 100ml/3½fl oz white wine
- 100g/3½oz baby spinach leaves
- 1 tbsp chopped fresh parsley
- Cook the linguini in salted boiling water until al dente. Drain and set aside.
- Heat the olive oil in a medium-sized saucepan, add the garlic and cook gently until softened.
- Add the clams and white wine, cover with a lid and cook for two minutes.
- Stir in the spinach and cook, covered, for one minute.
- Add the linguini to the clams, stir well and serve in large bowls with chopped parsley to garnish.