Clam Spaghetti

The first time I had a clam spaghetti was on a back packing trip.  We carried in a couple of cans of clams, some white wine and spaghetti noodles.  After a long day of hiking, clam spaghetti was the best thing I had ever eaten on a back pack trip!

This version is more for in the kitchen!  It is a complete meal as is, but a side salad and some buttered french bread puts it over the top!

Clam Spaghetti

Total time: 21 minutes

Makes 6 servings

4 slices of bacon, diced

2 tablespoons olive oil

4 cloves garlic, sliced

1 bag (9 ounces) baby spinach

1 pound thin spaghetti (I used a whole wheat thin spaghetti)

2 cans (6.5 ounces each) minced clams in juice, undrained

1/4 teaspoon red pepper flakes

juice of 1/2 lemon

1) Bring a large pot of lightly salted water to boiling.    Heat bacon in a large skillet over medium heat.  Cook 8 minutes, until crisp.  Remove to paper towels with a slotted spoon.

2)  Add olive oil and garlic to the skillet.  Cook 2 minutes, stirring so the garlic doesn't burn.  Stir in the spinach and cook 3 minutes.   Stir in the clams with their juice and pepper flakes into the skillet with the spinach.  Cook 3 minutes.

3)  Meanwhile, add spaghetti to boiling water.  Cook 6 minutes and drain.  Return noodles to the pot.

4)  Add spinach mixture to the pasta along with the lemon juice and the cooked bacon.  Toss to combine.