Clam, Swiss Chard Inwards Add-On To Arugula Linguine

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

Directions:
Preheat oven to 475. Arrange the clams inwards a single layer inwards a rimmed baking pan. Roast for 6-8 minutes or until the clams convey opened. Using tongs, divide the clams from the shells. Discard shells inward improver to unopened clams. Chop clams inward improver to pose upwardly aside. Reserve 1/4 loving loving cup clam juice.

Meanwhile, saute garlic, onion, greens inward improver to pepper until the greens are starting to wilt. Add the clam juice inward improver to cover. Cook well-nigh 10 minutes or until the greens are nearly fully wilted inward improver to so stir inwards reserved chopped clams inward improver to saute 1-3 additional minutes. Toss alongside pasta. Serve alongside a sprinkle of grated or shaved parmesan.

*I used ruddy Swiss chard but whatever Swiss chard testament do!

My thoughts:

It must final clam flavour because my local grocery store had iv dissimilar kinds of clams on sale this week! I bought mahogany clams because slice littleneck are to a greater extent than oftentimes used inwards pasta dishes, mahogany (also known every chip trunk of trunk of H2O quahog, golden cervix or night clams) convey a slightly stronger clam flavour inward improver to are oftentimes much cheaper than littleneck. I bought 50 of these clams for under $8 here inwards Baltimore. I regain chopping them makes them precisely every chip wearisome to swallow every chip littleneck inward improver to the juice they build is to a greater extent than flavorful which makes for a tastier "sauce" for this pasta. It is tricky to regain recipes using mahogany clams thence I knew I had to shipping service service this! Both arugula inward improver to  Swiss chard are inwards flavour straightaway thence it was an wearisome selection when it came to deciding which recipes to use. Their robust flavour 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 good for yous pinch of ruddy pepper flakes would deed practiced also. I dearest a thrifty recipe that includes seafood, don't you?


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