SPAGHETTI WITH CLAMS & BRAISED SWISS CHARD

The red sauce in this recipe is pureed red bell peppers from a jar. This is a new favorite pasta and clam dish for my husband. We do like grated cheese on our pasta and seafood dishes. My mother-in-law always told us not to serve grated cheese with seafood and pasta, but more people are doing it today, at least in the USA...probably not in Italy.

2 dozen littleneck clams

¼ cup extra-light olive oil, divided

4 cloves garlic, minced

1 cup dry white wine

3 roasted red bell peppers, in a jar

½ t red pepper flakes

1 bunch Swiss chard, stemmed and coarsely chopped

Sea salt and freshly ground black pepper

½ lb spaghetti

2 T unsalted butter

Zest and juice of ½ lemon

Freshly grated Pecorino Romano or Parmigiano-Reggiano cheese

Place clams in a bowl of cold water and let sit for 10 minutes. Then drain and set aside in a bowl.

In a large skillet, heat 2 T of the olive oil and add half of the garlic and sauté for 1 minute.

Add the wine and bring to a boil.

Add the clams, cover with a lid, and cook over medium-high heat for 6 to 8 minutes, or until the clams open. Discard any unopened clams.

Remove the clams with a large slotted spoon to a large bowl, cover and set aside.

Strain the cooking liquid through a sieve into a blender.

Add the roasted bell peppers and puree until smooth.

Wipe out the skillet and add the remaining 2 T of the olive oil and sauté the rest of the garlic for one minute.

Stir in the red pepper flakes and the greens. Cover and slowly cook 5 minutes.

Stir in the roasted red bell pepper broth and bring to a simmer.

Season to taste with salt and pepper.

In a large pot of boiling salted water, cook the spaghetti until al dente, about 7 to 8 minutes.

Drain the pasta and add to the skillet.

Add the butter, lemon zest, and lemon juice.

Add the clams and spoon some of the sauce over the clams. Cover for a couple minutes to keep warm.

Divide between 2 heated pasta bowls and garnish with grated cheese.

Serves 2