Spaghetti with Broccoli Rabe and Vongole

Spaghetti with Broccoli Rabe and Vongole
Spaghetti with Broccoli Rabe and Vongole

Spaghetti with Broccoli Rabe and Vongole (Clams)... an absolute Winner!

Ready in
30 min
4
Servings
Deliver Ingredients

Notes

To learm more about thie and othe Italian Recipes, please visit Cooking with Nonna!

Ingredients

  • 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

Directions

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.

Spaghetti Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Spaghetti Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Spaghetti Wine Pairing

Cabernet sauvignon, cabernet franc, merlot, malbec, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, primitivo, sangiovese, or carménère with meat- or tomato-based sauces; grenache or chardonnay with cream-based sauces; pinot gris/grigio, albariño, or other fresh white wines (for instance, soave, Italian sauvignon, or grillo) with seafood pasta; nebbiolo, dolcetto, or barbera with most non-seafood pasta.

Around the Web