Scott Martin
- 20 clams
- ¼ c. extra virgin olive oil
- ½ c. diced pancetta
- ¼ t. crushed red pepper
- 2 c. organic baby spinach
- 10 grape tomatoes, halved
- 8 basil leaves, chiffonade
- ¼ c. white wine
- Salt & Pepper to taste
In medium sauté pan, render pancetta in olive oil until crispy. Add crushed red pepper flakes, clams, and wine.
Cover to steam clams open. Add tomatoes, basil, and baby spinach then adjust seasoning to taste. Fold ingredients together. When spinach is wilted, serve.