Spaghetti with Clams and Braised Greens

Ingredients

For the Dish:

• 1/2 cup extra-virgin olive oil, divided

• 8 garlic cloves, crushed

• 4 dozen littleneck clams

• 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 and pepper to taste

• 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

Instructions

Steam the Clams:

1. In a large pot, heat 1/4 cup of the olive oil over moderate heat

2. Add half of the crushed garlic and cook, stirring, for 1 minute

3. Add the clams , bring to a boil

4. Cover and cook over moderately high heat, stirring occasionally, for 5-7 minutes

5. As clams open, transfer them to a baking sheet and discard any that don’t open

6. Strain the cooking liquid through a sieve into a blender

Make the Roasted Pepper Sauce:

1. Add the roasted red peppers to the blender with the strained clam broth

2. Puree until completely smooth to create a briny, rich sauce

Braise the Greens:

1. Wash out the pot and heat the remaining 1/4 cup olive oil

2. Add the remaining garlic and cook over moderate heat, stirring, for 1 minute

3. Stir in the crushed red pepper

4. Add Swiss chard in batches until just wilted, about 3 minutes

5. Stir in the roasted pepper broth and season with salt and pepper

Final Assembly:

1. Cook spaghetti in a large pot of salted boiling water until al dente, then drain

2. Add the pasta to the Swiss chard mixture along with butter, lemon zest, lemon juice, and 1/2 cup grated cheese

3. Add the steamed clams and toss to heat through

4. Transfer to shallow bowls, garnish with additional grated cheese, and serve immediately

This elegant dish from Chef Ashley Christensen combines the briny sweetness of clams with nutrient-rich greens in a unique roasted red pepper sauce. The technique of pureeing the clam cooking liquid with roasted peppers creates an unexpectedly delicious sauce that clings beautifully to the pasta. This one-pot wonder delivers restaurant-quality flavor with the perfect balance of seafood, vegetables, and pasta.