Weeknights are made for classic recipes like spaghetti with clams, which come together in minutes yet satisfy our cravings for bright and flavorful fare. But who wants to turn out an entrée and two sides on a Thursday? Thankfully, JBF Boot Camp alum Kevin Sbraga erases this post-work worry with his version of the Italian mainstay. Sbraga balances the bracing salinity of the bivalves with the subtle bite of red onions and pepper flakes, and fills out the dish with brilliant green broccoli florets, melding it all together in a sauce of olive oil, garlic, and clam broth. Throw in some al dente spaghetti, toasted pine nuts, and lemon zest, and you have the perfect centerpiece for your weeknight table. Make it tonight.
Hungry for more? View our entire recipe collection. Learn more about the JBF Chefs Boot Camp for Policy and Change.
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Emily Dzilenski is the media department intern at the James Beard Foundation. Follow her on Instagram.
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