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.
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.