Linguini vongole with spinach
Cook the linguini in salted boiling water until al dente. Drain and set aside.
Heat the olive oil in a medium-sized saucepan, add the garlic and cook gently until softened.
Add the clams and white wine, cover with a lid and cook for two minutes.
Stir in the spinach and cook, covered, for one minute.
Add the linguini to the clams, stir well and serve in large bowls with chopped parsley to garnish.