Pasta with Clams, Broccoli Raab and Chile
(By Kristine Kidd, in Shellfish in 15-ish, Fine Cooking Jan 2013)
Ingredients
- 1 large bunch broccoli raab, sliced crosswise into 1 inch pieces
- 12oz spaghetti
- 4 medium garlic cloves, smashed and peeled
- 2 tablespoons olive oil
- 1/2 teaspoon crushed red pepper flakes
- 11/2c bottled clam juice
- 3lbs rinsed clams
- 3 tablespoons extra virgin olive oil
- 1/2c flat leaf parsley, chopped
- salt and pepper to taste
Preparation
In an 8-quart pot, bring about 5 1/2 quarts of well salted water to a boil. Add the spaghetti to the boiling water and cook until almost tender, about three minutes. Add the broccoli raab and cook until the pasta is al dente and the broccoli raab is crisp-tender.
Heat 2 tablespoons of olive oil over medium-high heat. Add the garlic and crushed red pepper flakes and stir until fragrant, about 1 minute. Add clam juice and clams. Cover and cook, shaking the pan occasionally until the clams open, about 5 minutes. Discard any clams that do not open.
Reserving 1/2 cup of the past cooking water, drain the pasta and broccoli raab and add them to the clam pot. Toss well and season to taste with salt and pepper. Drizzle with extra virgin olive oil and add pasta water to moisten, if needed. Sprinkle with parsley and serve.
