Broccoli Raab & Clam Pasta

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.