Linguine with Bitter Greens and Clams
The fresh flavors of linguine and clams get the summer treatment with the addition of delicious leafy greens. Use your favorites -- spinach, kale, even beet greens -- in any combination.
Servings: 4
Ingredients:
* 10 tablespoons extra-virgin olive oil
* 4 large cloves garlic, peeled and sliced
* 1/2 pound escarole, stemmed, washed and dried
* 1/2 pound radicchio, stemmed, washed and dried
* 1 small dried chili pepper, chopped or crumbled
* 1/2 cup fresh parsley
* 1/3 cup dry white wine
* 24 littleneck clams, well scrubbed
* 3/4 pound linguine
Directions:
Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Add 2 of the garlic cloves and cook for 1 minute without browning. Add the greens to the skillet and cook, tossing constantly until just wilted. Season with salt and pepper. Keep warm.
In a large casserole, heat 3 tablespoons of the olive oil over medium heat. Add the chili pepper, remaining garlic, parsley and white wine. Add the clams. Cover the casserole and cook until all of the clams have opened. Discard those that do not open.
Transfer the clams to a bowl, discard the shells and dice the meat. Return to the casserole, keeping the clams warm in their cooking liquid. Reserve.
In a large pot, bring plenty of salted water to a boil. Add the linguine and cook according to the package instructions. Drain.
Transfer the pasta to a serving bowl and toss with the remaining olive oil, clams, clam cooking liquid and warm greens. Taste and correct the seasoning. Serve immediately.
Substitution tip: Mustard greens may be added to or substituted in your greens mixture.
