Place a big pot of salted water over a high heat on your back burner.

Place a large non-stick saut pan over a medium high heat on the front burner and add olive oil, garlic, and a pinch of kosher salt. Saut the garlic until fragrant and lightly sizzling, but not brown.

Add flour to the oil and garlic and quickly whisk to break the flour down (just like you would if creating the base for gravy). Slowly whisk in clam juice, white wine, lemon juice and zest (the goal is to prevent the flour from clumping).

Toss in clams, tomatoes, and season with salt and pepper. Simmer for 5-10 minutes or until the sauce has thickened up.

In the meantime, add your pasta to the water and set your timer for 7 minutes.

The sauce and the pasta will be done at right about the same time. Drain the pasta and toss directly into sauce. Finish with some fresh parsley and salt and pepper as needed.

Line each bowl with a handful of spinach and top with pasta. Enjoy!

Makes 6 servings.