1 lb Plum tomatoes (about 6)
1 md Onion
2 tb Butter
2 tb Olive oil
3    Garlic cloves
2 tb Flour
8 oz Clam juice
1/2 ts Salt
1/4 ts Pepper
1/2 lb Spaghettini
1/4 lb Spinich, fresh
6 oz Clams
2/3 c  Parmesan

Bring large pot of water to boil. Coarsely chop the tomatoes and onion. In
large skillet, warm the butter and oil over medium-high heat until the
butter melts. Add the onion and garlic and saute until the onion just
begins to brown, about 3 minutes. Stir in the flour, and cook, stirring
until the flour is no longer visible, about 30 seconds. Stir in the
tomatoes, clam juice, salt and pepper. Bring the liquid to a boil. Reduce
the heat to medium-low, cover and simmer for 10 minutes. Meanwhile, add the
pasta to the boiling water and cook until al dente, 10 – 12 minutes, or
according to package directions. While the pasta and tomato sauce are
cooking, stem and roughly chop the fresh spinich. Bring the tomato sauce to
a boil over medium-high heat. Stir in the clams and spinich and cook until
the fresh spinich just wilts about 1 minute. Drain the pasta and toss it
with the sauce and 1/3 cup of the parmesan. Pass remaining parmesan on the
side.