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
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