Spaghetti With Broccoli Rabe And Vongole

• 1 pound spaghetti
• 3 pound vongole - cockles or 3dz little neck clams
• 1 pound broccoli rabe
• 5 cup cloves garlic
• 1 tablespoon fresh parsley
• 1/2 cup white wine
• hot pepper as desired
• ev olive oil

1. 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.