Spaghetti with Clams and Braised Greens

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

  • Total Time:
  • Servings: 4

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Ingredients

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

How to make this recipe

  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.
Contributed By Photo © Christina Holmes Published January 2015

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