Ever since I became anemic, every meal I prepare is vetted to make sure it contains a lot of iron. I take iron supplements twice a day, but I've always believed that vitamins and minerals are best for your body if consumed in food. I was surprised to learn that mollusks are one of the highest sources of iron, beating out liver and beef. This was a happy discovery because I love clams, oysters, and mussels. Too bad I can't get my hands on cockles, they may be the highest iron source of all. The fact is, I've never seen a cockle in my entire life, but like most kids, I learned about them from the folk song Molly Malone.
I've long enjoyed eating smoked oysters, mussels, and clams. So, this recipe seemed like it would taste very good, plus it contains the requisite high levels of iron from the smoked clams and spinach. It was delicious and took barely ten minutes to prepare.
I used fresh pasta, but you can use dried if you prefer. The original recipe used small pasta shells, which would be very nice. I also drastically reduced the amount of the oil in the recipe, and didn't think it suffered in any way. If you like smoked clams or oysters, this will be a very good meal.
This recipe is submitted to Presto Pasta night which was started by the wonderful Ruth at Once Upon A Feast. This week, PPN is being hosted by the lovely Hillary at Chew On That. Stop by her blog (on Monday, perhaps) and check out the recap of wonderful pasta recipes from bloggers from all over the world.
Linquine With Smoked Clams And Spinach
Serves 2 (in my opinion)
About 2 cups of stemmed spinach leaves
8 ounces fresh linquine
2 (3-1/2oz) cans of smoked clams or oysters
3 Tablespoons Extra virgin olive oil
2 largeg Garlic cloves, minced
Salt and pepper
Grated Parmesan cheese
Wash and drain the spinach roll in paper towels or cloth to remove the moisture, or put it in a salad spinner. Cut up the leaves into small shreds.
Bring a large pan of salted water to boil, drop in the pasta and cook according to directions until al dente (fresh pasta will take about 3 minutes). As soon as you have put the water on to boil, start cooking the other ingredients. Put the olive oil into a large deep frying pan over a high heat. When the oil is very hot add the garlic followed by the spinach. Stir swiftly for barely one minute, just until the spinach has become limp. Stir in the smoked clams or oysters, with their oil. Remove the pan from the heat and season with lots of black pepper and a little salt if needed.
When the pasta is ready, drain well and in a heated serving bowl. Pour the frying pan mixture on top and lightly mix in the pasta. Serve with grated Parmesan cheese if like.