8 c. water
1 tsp. salt
12 oz. capellini (angel hair) or extra thin spaghetti
4 tbsp. olive oil
1 pkg. (10 oz.) frozen leaf spinach
2 tsp. minced garlic
1 tsp. dried oregano leaves
1/4 tsp. red pepper flakes (optional)
2 cans (10 oz. each) whole baby clams, undrained

Bring water and salt to a boil in a covered 5-quart pot. Add capellini and boil 4 minutes or until tender but firm. Drain well and return to pot and put in a large bowl. Toss with 1 tablespoon oil and cover to keep warm.

Meanwhile, cut back of spinach in half with a sharp knife and put in a colander. Place under running hot water until thawed. Squeeze dry.

Heat remaining 3 tablespoons oil in a large skillet over medium-high heat. Add garlic and cook 30 seconds. Stir in oregano and pepper flakes.

Drain liquid from clams into skillet and stir in the spinach. Bring to a boil, reduce heat, cover and simmer 3 minutes. Add clams and stir 1 minute until heated through. Toss with pasta.