Clam, Swiss Chard In Addition To Arugula Linguine



Ingredients:
l mahogany clams
i onion, diced
i cayenne pepper, diced
ii cloves garlic, minced
i large bunch Swiss chard*, leaves in addition to stems chopped
i bunch arugula, chopped
xvi oz linguine, hot in addition to cooked
shaved or grated Parmesan for sprinkling

Directions:
Preheat oven to 475. Arrange the clams inwards a unmarried layer inwards a rimmed baking pan. Roast for 6-8 minutes or until the clams bring opened. Using tongs, split the clams from the shells. Discard shells in addition to unopened clams. Chop clams in addition to laid upwardly aside. Reserve 1/4 loving cup clam juice.

Meanwhile, saute garlic, onion, greens in addition to pepper until the greens are starting to wilt. Add the clam juice in addition to cover. Cook most 10 minutes or until the greens are nearly fully wilted in addition to then stir inwards reserved chopped clams in addition to saute 1-3 additional minutes. Toss amongst pasta. Serve amongst a sprinkle of grated or shaved parmesan.

*I used ruddy Swiss chard but whatever Swiss chard volition do!
My thoughts:
It must last clam flavor because my local grocery shop had iv unlike kinds of clams on sale this week! I bought mahogany clams because piece littleneck are to a greater extent than oftentimes used inwards pasta dishes, mahogany (also known every bit body of body of water quahog, golden cervix or dark clams) bring a slightly stronger clam flavor in addition to are often much cheaper than littleneck. I bought l of these clams for nether $8 hither inwards Baltimore. I discovery chopping them makes them simply every bit slow to swallow every bit littleneck in addition to the juice they brand is to a greater extent than flavorful which makes for a tastier "sauce" for this pasta. It is tricky to discovery recipes using mahogany clams hence I knew I had to post service this! Both arugula in addition to  Swiss chard are inwards flavor immediately hence it was an slow choice when it came to deciding which recipes to use. Their robust flavor held upwardly to that of the clams without overpowering them. I likewise used fresh cayenne peppers from our garden for a flake of spice but a salubrious pinch of ruddy pepper flakes would move good also. I dearest a thrifty recipe that includes seafood, don't you?

shaved or grated Parmesan for sprinkling Clam, Swiss Chard in addition to Arugula Linguine

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