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- 1 pound Spaghetti
- 3 pounds Vongole - Cockles or 3Dz little neck clams
- 1 pound Broccoli rabe
- 5 cups Cloves garlic
- 1 tablespoon Fresh parsley
- 1/2 cup White wine
- Hot pepper as desired
- EV olive oil
Wash very well the Vongole under cold water to remove any sand.
Blanch the Broccoli Rabe for 2-3 mins and set aside.
In a large saute` pan, add 4 Tbs of EV 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 mins.
Boil the spaghetti 3/4 of the way 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 Mins. 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.