If you have followed me on social media, you will know that a few days ago, I received some lovely bunches of wild broccoli rabe from my neighbor’s countryside! A much-appreciated gift for me as I am always looking for the genuineness of the products I buy and, if they are local, even better! After a careful analysis of the possibilities in which I could use them and, given the quantity received was certainly not small, I decided to use some of them to make a nice sea and mountain style first course! This dish certainly evokes the summer season but at the same time still has a winter touch! What can I say? The combination with fresh clams is truly unique, especially if you’re not a purist and like to experiment with new pairings like me! Yes, because if it’s true that traditional spaghetti with clams is strictly made white or at most with the addition of a few cherry tomatoes for a touch of color, this variant, however, deserves to be tried! The strong and decisive taste of the broccoli indeed does not overpower the more delicate flavor of the clams, rather their aromas and flavors embrace in unison, creating a very appetizing and captivating sauce, ideal for flavoring spaghetti or any other type of long pasta you desire! A simple recipe, besides being very quick to prepare, ideal to bring to the table on great occasions like Christmas or during big family Sunday lunches!
If fish or seafood-based first courses are your passion, also try these recipes, all to be experimented with:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients:
- 11 oz spaghetti
- 1.75 lbs fresh clams
- 14 oz broccoli rabe
- 9 oz cherry tomatoes
- A few sprigs parsley
- 1/4 cup white wine
- 1 clove garlic
- 3 tbsps extra virgin olive oil
- to taste salt
- to taste coarse salt
Tools:
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog supports me and my work, while it won’t cost you anything extra!
- 1 Brush
- 1 Knife
- 1 Pan
- 1 Slotted Spoon
- 1 Bowl
- 1 Pot
- 1 Lid
Steps:
First, select the clams to remove any broken ones, then transfer them to a bowl with cold water and coarse salt, soaking them for 1 hour and changing the water a couple of times to purge any sand residues. After this time, rinse them under running water, scrubbing them thoroughly with a kitchen brush.
Move on to the broccoli: cut the stem, which you can use for other preparations, and separate it from the florets. Reduce them very small, in my case, being wild, I also kept the more tender leaves, then rinse them under running water.
Bring a pot of lightly salted water to a boil and cook the broccoli florets for 5′, then drain them with a slotted spoon, reserving the cooking water, and immediately immerse them in cold water to maintain their bright color.
In a large pan, brown the garlic clove with the parsley stems and a generous swirl of olive oil over high heat.
After a couple of minutes, add the previously washed and halved cherry tomatoes.
Sauté for another couple of minutes, then add the clams. Cover with the lid and let them open over high heat for 5′, shaking the pan occasionally. When they are all open, deglaze with the white wine, keeping the heat high to let the alcohol evaporate.
At this point, filter the clam sauce and put it back in the pan along with the drained broccoli, keeping some aside for the final decoration. Let them flavor well.
Cook the spaghetti in the same broccoli cooking water.
Then drain them al dente and transfer them to the pan, briefly tossing them with the clam and broccoli sauce. Turn off the heat, season with chili pepper to taste, and a generous handful of coarsely chopped parsley.
Garnish with the reserved broccoli florets and a nice swirl of raw olive oil.
And voilà…your spaghetti with clams and broccoli rabe are ready to be enjoyed!
Bon Appetit from La Cucina di FeFè!
Storage
👍 Spaghetti with clams and broccoli rabe should be consumed immediately. If there are leftovers, they can be stored in the refrigerator for up to one day in suitable refrigeration containers, preferably glass.
Tips, Notes, Variations, and Suggestions
🟣 If you do not like powdered chili, you can use fresh chili and add it sliced with all the seeds for a stronger version, or without seeds, to give the dish only a slight spicy hint.
