Spinach Linguine With White Clam Sauce

1. 1

   Discard the tough ribs and stems from the spinach, then wash it thoroughly.

2. 2

   Fill the small pan with salted water and bring to a boil.

3. 3

   Add the spinach and simmer until tender, 2 to 3 minutes. Drain and rinse with cold water and drain again.

4. 4

   Squeeze to remove all excess water.

5. 5

   Puree spinach in a food processor or chop finely.

6. 6

   Sift the flour onto a work surface in a mound; with your fingers, make a well in the center.

7. 7

   Add the eggs to the well, followed by the oil, salt and spinach.

8. 8

   Mix together with your fingertips.

9. 9

   Gradually mix in the flour from the sides to make a firm dough.

10. 10

    If sticky, add more flour.

11. 11

    Press the dough together into a ball.

12. 12

    Knead, roll out and cut the dough using the pasta machine, ending with the rollers at the narrowest setting and using the narrower of the machine's cutters.

13. 13

    Or knead, roll out and cut the dough by hand, rolling it to the thickness of a postcard and cutting it into 1/8-inch wide strips.

14. 14

    Toss the linguine gently with a little flour or fine cornmeal, then coil it loosely in bundles or leave it flat and spread out on a floured dish towel. Let dry 1 to 2 hours.

15. 15

    Scrub the clams under cold running water. Put clams in casserole or large saucepan.

16. 16

    Finely chop onion and add to casserole with the wine.

17. 17

    Cover and cook over high heat, shaking occasionally, until the shells open, 5 to 8 minutes. Discard any unopened clams.

18. 18

    Put clams in a bowl.

19. 19

    Set aside to cool slightly.

* Per serving · 4 servings · Values may vary.