50 mahogany clams
1 onion, diced
1 cayenne pepper, diced
2 cloves garlic, minced
1 large bunch Swiss chard*, leaves and stems chopped
1 bunch arugula, chopped
16 oz linguine, hot and cooked
shaved or grated Parmesan for sprinkling
Preheat oven to 475. Arrange the clams in a single layer in a rimmed baking pan. Roast for 6-8 minutes or until the clams have opened. Using tongs, separate the clams from the shells. Discard shells and unopened clams. Chop clams and set aside. Reserve 1/4 cup clam juice.
Meanwhile, saute garlic, onion, greens and pepper until the greens are starting to wilt. Add the clam juice and cover. Cook about 10 minutes or until the greens are nearly fully wilted then stir in reserved chopped clams and saute 1-3 additional minutes. Toss with pasta. Serve with a sprinkle of grated or shaved parmesan.
*I used red Swiss chard but any Swiss chard will do!