Restaurant-quality pasta in the comfort of your home.
Along with the rabe, parsley also brings a pleasant bitter note to balance the briny clams.
Serve with white wine or a light beer.
Photo: Greg DuPree
Ingredients
12ounceslinguine
18-ounce bunchbroccoli rabe, chopped into 1 12-in.
Add pasta and cook, stirring occasionally, for 3 minutes.
Stir in broccoli rabe and cook, stirring occasionally, for 4 minutes.
(Noodles will be al dente.)
Drain, reserving 12 cup cooking water.
Meanwhile, heat oil in a large skillet over medium-high.
Add garlic and crushed red pepper.
Cook, stirring often, until garlic is golden, 1 to 2 minutes.
Add wine; bring to a boil over medium-high.
Boil until reduced by half, about 3 minutes.
Stir in clams and clam juice; return to a boil.
Boil until sauce has thickened slightly, about 5 minutes.
Add parsley, salt, and pasta mixture to sauce; toss to coat.
Add reserved cooking water as needed, tossing, until sauce is thin enough to evenly coat pasta.
Top with grated cheese and a drizzle of oil.
2,000 calories a day is used for general nutrition advice.
