Straight from my trip to San Remo, Italy, it’s winey, briney, clams and bitter broccoli raab tossed with pasta! Eat like the Italians and trust me on this one.

Chapters
0:00 My Most Disappointing Moment: embarrassing myself in front of an Italian waiter
0:29 Welcome to the Broccoli Raab Club
0:52 Cooking the clams in wine
1:53 Cooking the broccoli raab & prepping the clams for the dish
2:35 Cooking pasta in greens' cooking water for extra nutrients
3:09 Combining pasta, greens, and clams
3:34 Making a non-sauce pasta sauce with pasta water
4:06 Prepping/cleaning the rapini (broccoli raab)
4:32 Washing vegetables in baking soda
5:03 Tips to better broccoli rabe 5:28 Tips for cleaning and sorting clams
6:08 Seasoning this pasta

Broccoli Raab/Rapini/Friarielli Clam/Vongole Pasta

Ingredients
3-5 garlic cloves, smashed
2 tbsp olive oil
1 pound baby clams, cleaned and sorted
1/2 cup white wine
1 tbsp chopped parsley
1 bunch broccoli raab, cleaned, sorted, and chopped
1/2 pound pasta, orecchiette or spaghetti
optional: more parsley, crushed red pepper

Recipe summary: Cook garlic in oil over medium heat in a wide pan, until golden, about 5 minutes. Add clams, wine, and parsley. Cover and cook for 2-3 minutes, until clams open. Meanwhile, boil broccoli raab for 5-10 minutes, until tender. Boil pasta per directions. Strain pasta and broccoli raab and add to the cooked clams. Add half a cup of pasta water and simmer everything together until it thickens into a starchy sauce. Season with more parsley or crushed red pepper.