Careme

Ingredients

• Live Manila Clams (sustainably sourced)

  1 lb, scrubbed $9.99 (reg) per 1 lb
• Simple Truth Organic Fresh Grape Tomatoes

  10 oz $3.50 (sale) per 10 oz
• Organic Jumbo Yellow Onion

  1/2 medium, thinly sliced $2.19 (reg) per 1 lb
• Simple Truth Organic Garlic Bulbs

  3 cloves, thinly sliced $2.79 (reg) per 3 ct
• Organic Lacinato Kale

  2 packed cups, thinly sliced (ribs removed) $2.99 (reg) per 1 ct
• Spaghetti or linguine

  6 oz (about 2 servings)
• Dry white wine

  1/2 cup
• Olive oil

  2 Tbsp
• Unsalted butter

  1 Tbsp (optional but great)
• Red pepper flakes

  pinch to 1/2 tsp
• Lemon

  1/2, zested and juiced
• Salt & black pepper

  as needed
• Parsley (optional)

  1–2 Tbsp, chopped

Instructions

1. Prep clams: Scrub shells under cold water. Discard any cracked clams. If any are open, tap—if they don’t close, discard.
2. Bring a pot of well-salted water to a boil for pasta.
3. In a large skillet with a lid, heat olive oil over medium-high. Add tomatoes and cook 4–6 minutes until they blister and start to burst. Lightly season with pepper (salt later).
4. Add onion and cook 2 minutes. Add garlic and red pepper flakes; cook 30 seconds until fragrant.
5. Add white wine; simmer 1 minute.
6. Add clams, cover, and steam 5–8 minutes, shaking the pan once or twice, until clams open. Turn off heat. Discard any that don’t open.
7. Meanwhile cook pasta until just al dente. Reserve 1/2 cup pasta water, then drain.
8. Return skillet to low heat. Stir in kale so it wilts in the hot clam broth (about 1 minute).
9. Add pasta to the skillet. Toss vigorously, adding a splash of reserved pasta water as needed to make a glossy sauce. Stir in butter (if using), lemon zest, and lemon juice.
10. Taste and salt as needed (clams vary in salinity). Finish with parsley if you like. Serve immediately.