INGREDIENTS
48
Littleneck clams
8
Garlic cloves
1 tsp
Lemon, zest
1 lb
Swiss chard or collard greens
1 tbsp
Lemon juice, fresh
1/2 lb
Spaghetti
1
Kosher salt
1
Pepper
1 tsp
Red pepper
2
Red peppers, jarred roasted
1/2 cup
Olive oil, extra-virgin
2 tbsp
Butter, unsalted
1/2 cup
Parmigiano-reggiano cheese, grated
2 cups
White wine, dry