Bucatini with Clams and Wilted Greens

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

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

Bucatini with Clams and Braised Greens

Serves 4

Total Time:  45 minutes


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 

Fresh ground 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

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.

Recipe from Food & Wine


    You May Also Like

    Recipe Reviews

    Avarage Rating:
    • 5 / 5
    Total Reviews:( 1 )
    • Harry

      You were right Fran. The Flavor was unexpectedly delicious. Thanks for that.

      • Francine

        You are very welcome! I love this recipe as well~

    Leave a Review

    Your email address will not be published.