1 (16 oz.) pkg. linguine
1 (10 oz.) pkg. frozen, chopped spinach (boiling water to cover frozen spinach in bowl)
2 (10 oz.) cans whole baby clams
1/4 c. olive oil
4 tbsp. butter
1 sm. onion, minced
1 sm. clove garlic, minced
1/4 tsp. salt
Grated Parmesan cheese
Fresh ground pepper

1. Put on water to boil linguine, but do not cook them until your sauce is nearly done.

2. Place frozen spinach in bowl, cover with the boiling water and let stand 10 minutes, breaking up spinach with fork and then drain well.

3. Drain clams, reserving liquid, set aside. In 2 quart saucepan over medium heat, in hot olive oil and butter, cook onion and garlic until tender, stirring occasionally. Add salt and clam liquid. Heat to boiling. Reduce heat to low, cover and simmer 10 minutes to blend flavors. Add clams and spinach. Heat through, stirring occasionally.

4. Finish preparing (boiling) linguine and drain. Put in attractive, rather wide bowl, which has been buttered. Pour clam sauce over top and serve. Pass Parmesan cheese and black pepper.

Serves 6.