Bucatini with Clams and Wilted Greens
- February 16, 2020
- 5 / 5
![](https://thefancypantskitchen.com/wp-content/uploads/2020/02/IMG_7292-2.jpg)
When small clams are available, I don’t ever hesitate to buy them. What I will do with them is anyone’s guess. I decided to deviate from a typical clams and tomato-based sauce. Instead, I cover thick, but hollow, bucatini pasta with a sauce comprised of roasted red peppers, white wine and garlic.
![Bucatini with Clams & Wilted Greens](https://thefancypantskitchen.com/wp-content/uploads/2021/02/1bedd3_ffb32a51d94649b8b000732bbd023098_mv2.webp)
I wilt some Swiss chard and add it into a red pepper sauce that I make. Finish it with some butter, lemon juice and lemon zest, and you are ready to serve! The flavor is unexpected but surprisingly delicious! Enjoy!
![Bucatini with Clams & Wilted Greens](https://thefancypantskitchen.com/wp-content/uploads/2021/02/1bedd3_38ed72b784a5416a9472331695471879_mv2.webp)
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Bucatini with Clams and Wilted Greens
Makes: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
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 tsp crushed red pepper
- 1 pound Swiss chard or collard greens, stemmed and chopped (8 cups)
- Kosher salt
- Pepper
- 1/2 pound spaghetti
- 2 tbsp unsalted butter, cubed and chilled
- 1 tsp grated lemon zest
- 1 tbsp fresh lemon juice
- 1/2 cup grated Parmigiano-Reggiano cheese, plus more for garnish
Instructions
In a large pot, heat 1/4 cup of the oil. Add half of 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 to 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. Add the roasted peppers and purée until smooth.
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 salt and pepper.
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.
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