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1
Discard the tough ribs and stems from the spinach, then wash it thoroughly.
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2
Fill the small pan with salted water and bring to a boil.
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3
Add the spinach and simmer until tender, 2 to 3 minutes. Drain and rinse with cold water and drain again.
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4
Squeeze to remove all excess water.
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5
Puree spinach in a food processor or chop finely.
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6
Sift the flour onto a work surface in a mound; with your fingers, make a well in the center.
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7
Add the eggs to the well, followed by the oil, salt and spinach.
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8
Mix together with your fingertips.
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9
Gradually mix in the flour from the sides to make a firm dough.
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10
If sticky, add more flour.
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11
Press the dough together into a ball.
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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.
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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.
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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.
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15
Scrub the clams under cold running water. Put clams in casserole or large saucepan.
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16
Finely chop onion and add to casserole with the wine.
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17
Cover and cook over high heat, shaking occasionally, until the shells open, 5 to 8 minutes. Discard any unopened clams.
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18
Put clams in a bowl.
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19
Set aside to cool slightly.
