Spaghetti with Clams and Braised Greens Recipe

spegetti with clams

A masterful dish that satisfies the senses with a superb fusion of flavors and textures is spaghetti with clams and braised greens. The braised greens give depth and vitality with their earthy tones, while the juicy, soft clams lend a saline sweetness to the meal. The combination of these ingredients yields a flavorful broth that the perfectly al dente pasta enjoyably soaks up. Every mouthful is a harmonious blend of flavors, with the zesty overtones of lemon and garlic blending with the fresh, herbaceous characteristics of parsley and a hint of Parmesan cheese. This dish is a great gourmet delight because it not only satisfies your appetite but also gives you a sense of gastronomic satisfaction.


  • 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 teaspoon crushed red pepper
  • 1 pound Swiss chard or collard greens, stemmed and chopped (8 cups)
  • Kosher salt
  • Pepper
  • 1/2 pound spaghetti
  • 2 tablespoons unsalted butter, cubed and chilled
  • 1 teaspoon grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/2 cup grated Parmigiano-Reggiano cheese, plus more for garnish


  1. 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 it to a boil. Cover and cook over moderately high heat, stirring occasionally, for 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 puree until smooth.
  2. 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.
  3. 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 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.

Equipment Required

A delicious meal of spaghetti with clams and braised greens can be prepared in a restaurant or commercial kitchen that specializes in fine Italian cuisine with the correct equipment. It is imperative to have a sturdy industrial pasta cooker that can boil pasta to perfection quickly and precisely. It guarantees al dente pasta, the perfect texture for this traditional meal. A good commercial range with a large skillet or sauté pan is also essential for delicately simmering the fresh greens and shellfish in a flavorful white wine and garlic sauce. A well-designed range and effective pasta-cooking appliances will ensure that every dish of this seafood-infused Italian masterpiece is nothing short of spectacular.

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