Serendipitous adaptations to this favorite meal yielded delicious a flavor worthy of the effort to keep it handy.
First, I had neither fresh parsley nor basil so I used dried Zaatar, AKA Herbs Provincial, AKA Italian Herbs. Second, a distraction allowed the carrots to brown more than I intended yielding a wonderful caramel to the dish.
This sauce also works well with microwaved potatoes.
Ingredients for 2 Servings
- One of the following:
- 4 oz linguine/spaghetti
- 1 lb Potatoes; red or gold potatoes, or baking
- 4 Tbsp butter
- 2 cloves garlic, minced
- 1 carrot, cut into matchsticks
- 6 oz canned clams
- 5 oz spinach (fresh/frozen)
- 1 tsp Italian Herbs
- Parmesan Cheese
Procedure
Mince the garlic and slice the carrot into matchsticks.
Cook the pasta according to the package instructions. I prefer to microwave in 28 oz water for 13 minutes. If using potatoes, scrub and microwave for 12 minutes turning at half the time.
Melt the butter in a frying pan. Add minced garlic and carrot matchsticks. Saute until light brown.
Add canned clams with their liquid. Add Italian Herbs. Add spinach. Cook until the spinach is wilted and hot.
Serve with Parmesan Cheese.
Enjoy!