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.In 2018, Food & Wine named this recipe one of our 40 best: We didn't think spaghetti and clams could get better than the garlicky classic until chef Ashley Christensen of Poole’s Diner in Raleigh, North Carolina, created a version that forever changed the way we look at this dish. Her method is to steam the clams in wine, then puree the resulting broth with roasted red peppers, creating a briny, rich, deeply flavorful sauce that clings to the pasta—no leaving any delicious sauce behind in the bowl. Adding a hefty load of Swiss chard helps to amp up the flavor, creating a fabulously satisfying one-dish wonder.