Spaghetti with Broccoli Rabe and Vongole ___

Spaghetti with Broccoli Rabe and Vongole


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
  • 0.5 cup white wine
  • 2 tablespoons fresh parsley


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.