A hefty load of Swiss chard helps to amp up the flavor for a fabulously satisfying one-dish wonder.
For her version of this classic dish, chef Ashley Christensen steams clams in wine, then purees the resulting broth with roasted red peppers to create a briny, rich, deeply flavorful sauce that clings to the pasta — no leaving any delicious sauce behind in the bowl. A hefty load of Swiss chard helps to amp up the flavor for a fabulously satisfying one-dish wonder.