Marci Taylor-Reid
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)
•Dee Baby Girl® All Purpose Seasoning
•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
STEP 1
Prepare the clams In a large saucepan, combine the wine, garlic, shallot, thyme and
bay leaf. Bring to a boil over high heat. Add the clams, cover and cook, shaking the pan occasionally, until the clams open, about 5 minutes. Using tongs or a slotted spoon, transfer the clams to a large baking sheet; discard the cooking liquid. Let the clams cool slightly, then split the shells in half and transfer the clam meat to a small bowl. Clean 24 of the shell halves and arrange on the baking sheet; discard the remaining shells.
STEP 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 seasoning and pepper.
STEP 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.