April 8, 2016
1Cook Linguine al dente, according to package directions.
2While pasta cooks, combine Tantillo California Extra Virgin Olive Oil and garlic in large saucepan, cook over medium-high heat, stirring occasionally, until garlic starts to sizzle.
3And add clams, basil, oregano, red pepper flakes and salt.
4Reduce heat to low, stirring occasionally, 5 minutes.
5Drain pasta and add to clam mixture.
6Add parsley and spinach, tossing until spinach turns bright green.
7Transfer to large serving platter.
8Sprinkle with Parmesan cheese and pine nuts.
9Garnish with fresh basil sprigs, if desired.