½ 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 tsp. crushed red peppers
1 lb. swiss chard or collard greens, stemmed and chopped (8 cups)
kosher salt and pepper
½ lb spaghetti
2 tbsp. unsalted butter, cubed and chilled
1 tsp. grated lemon zest
1 tbsp. fresh lemon juice
½ cup grated parmigiano-reggiano cheese, plus more for garnish.
In a large pot, heat ¼ cup of the oil. Add half 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, 5-7 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. Ad the roasted peppers and puree until smooth.
Wash out the pot, then heat the remaining ¼ cup oil in it. Add the remaining garlic and cook over medium 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.
In a large pot of salted boiling water, cook the spaghetti until aldente; drain. Add the pasta to the swiss chard mixture along with the butter, lemon zest, lemon juice, and the ½ 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.
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