Spaghetti with Broccoli Rabe and Vongole

Spaghetti with Broccoli Rabe and Vongole... an absolute winner!

Spaghetti with Broccoli Rabe and Vongole


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!!!

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St. Joseph Box



  1. Wash very well the Vongole under cold water to remove any sand.
  2. Blanch the broccoli rabe for 2-3 minutes and set aside.
  3. In a large saute` pan, add 4 tablespoons of extra virgin olive oil and the garlic whole. Saute` the garlic until it turns blonde.
  4. Add the vongole and the white wine and 1/2 of the parsley. Add hot pepper as desired and cover the pan.
  5. When the vongole are all open add the broccoli rabe and toss for 2-3  minutes.
  6. 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.
  7. Toss the spaghetti with all the other ingredients for about 3 minutes. If the spaghetti dry up, add some pasta water and continue tossing.
  8. Add the remainder of the fresh parsley, give it a final toss and serve.




Thursday, 14 December 2017
luv this recipe :)) - Saint of circumstance