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

Bring water and salt to boil in 5 quart pot. Add pasta and boil 4 minutes or until tender, but firm. Drain. Toss with 1 tablespoon olive oil and keep warm. Cut block of spinach in half and put in colander. Place under running hot water until thawed. Squeeze dry. Heat remaining 3 tablespoons oil in 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 spinach. Bring to boil, reduce heat, cover; simmer 3 minutes. Add clams and stir 1 minute until heated through. Toss with pasta. Makes 4 servings.