Spaghetti with Broccoli Rabe and Vongole
Spaghetti with Broccoli Rabe and Vongole... an absolute winner!
For 4 Person(s)
For the Pasta:
- 1 pound spaghetti
- 1 pound broccoli rabe
- extra virgin olive oil
- 5 cloves garlic
- hot pepper as desired
- 3 pounds vongole - cockles or 3 dozens little neck clams
- 1/2 cup white wine
- 2 tablespoons fresh parsley
March 19th is
St. Joseph's Day!!!
Get your Complete
St. Joseph Box
- Wash very well the Vongole under cold water to remove any sand.
- Blanch the broccoli rabe for 2-3 minutes and set aside.
- In a large saute` pan, add 4 tablespoons of extra virgin olive oil and the garlic whole. Saute` the garlic until it turns blonde.
- Add the vongole and the white wine and 1/2 of the parsley. Add hot pepper as desired and cover the pan.
- When the vongole are all open add the broccoli rabe and toss for 2-3 minutes.
- Boil the spaghetti 3/4 of the way in the same water that you blanched the broccoli rabe and add them to the pan. Save 1-2 cups of pasta water and set aside.
- Toss the spaghetti with all the other ingredients for about 3 minutes. If the spaghetti dry up, add some pasta water and continue tossing.
- Add the remainder of the fresh parsley, give it a final toss and serve.
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luv this recipe :)) - Saint of circumstance