Spaghetti with Clams and Braised Greens

Serving Size: 4
Total Time:

To give spaghetti with fresh clam sauce more flavor, chef Ashley Christensen purees sweet roasted bell peppers into the spicy, briny broth.

Ingredients

  • 0.5 cup extra-virgin olive oil
  • 1 Tbsp fresh lemon juice
  • 1 tsp grated lemon zest
  • 2 Tbsp unsalted butter, cubed and chilled
  • 0.5 Pound spaghetti
  • pepper
  • kosher salt
  • 1 Pound Swiss chard or collard greens, stemmed and chopped (8 cups)
  • 1 tsp crushed red pepper
  • 2 2 jarred roasted red peppers, drained
  • 2 cup dry white wine
  • 4 dozen littleneck clams
  • 8 garlic cloves, crushed
  • 0.5 cup grated Parmigiano-Reggiano cheese, plus more for garnish

Directions

  1. In a large pot, heat 1/4 cup of the oil. Add half of the garlic and cook over moderate heat, stirring, for 1 minute. Stir in the clams. Add the wine and bring to a boil. Cover and cook over moderately high heat, stirring occasionally, 5 to 7 minutes; as the clams open, transfer them to a baking sheet. Discard any unopened clams. Strain the cooking liquid through a sieve into a blender. Add the roasted peppers and puree until smooth.
  2. Wash out the pot, then heat the remaining 1/4 cup of oil in it. Add the remaining garlic and cook over moderate heat, stirring, for 1 minute. Stir in the crushed red pepper and Swiss chard in batches until the chard is just wilted, about 3 minutes. Stir in the roasted pepper broth and season with salt and pepper.
  3. In a large pot of salted boiling water, cook the spaghetti until al dente; drain. Add the pasta to the Swiss chard mixture along with the butter, lemon zest, lemon juice and the 1/2 cup of grated cheese. Add the clams and toss to heat through. Transfer the pasta and broth to shallow bowls, garnish with grated cheese and serve.

America's Best Brunch Spots
Best Chicken Dishes in the U.S.
Best Ethnic Food in the U.S.
Best Burgers in the U.S.
America's Best Chocolate Chip Cookies

Recipe Credit: Ashley Christensen
Image Credit: Christina Holmes