Tuscan Swiss Chard and Clam Linguine

Author Becky's Mindful Kitchen


  • 1 onion diced
  • 5 cloves garlic pressed
  • 1 bunch swiss chard finely chopped
  • 1 can diced tomatoes
  • 1 can smoked clams (can do sardines or smoked oysters in addition or replacement of)
  • 1 T thyme
  • 1 T basil
  • 2 tsp red pepper flakes
  • 2 cups cooked chicken chopped (optional)
  • fresh mozzarella diced, I used about 1 log which would be about the same as 1 ball of cheese
  • Harvest Tuscan Olive Oil
  • Harvest Neapolitan Balsamic Vinegar
  • Harvest Garlic Olive Oil


  • In a large cast iron or stainless steel pan, heat a few tablespoons of the garlic olive oil and add onion.  Saut√© until tender and add garlic.  Cook for about a minute and then add swiss chard.  I use the stalks of the chard as well as the leaves.  The chopped stalks add a nice texture and are a good source of fiber. Add in the can of tomatoes ( feel free to use a few fresh tomatoes too instead of canned tomatoes, just choose juicy tomatoes).  Add in herbs and smoked clams and chickens and salt to taste.  Drizzle about 1/4c tuscan olive oil and 1/4 c neapolitan vinegar and let simmer while you cook the linguine. Combine the noodles and chard mixture in a large bowl and stir in the fresh mozzarella while hot so that it slightly melts but retains its shapes. 
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