Traditional recipes

Spaghetti with Broccoli Rabe and Vongole

Spaghetti with Broccoli Rabe and Vongole

Notes

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Ingredients

  • 1 pound Spaghetti
  • 3 pounds Vongole - Cockles or 3Dz little neck clams
  • 1 pound Broccoli rabe
  • 5 cups Cloves garlic
  • 1 tablespoon Fresh parsley
  • 1/2 cup White wine
  • Hot pepper as desired
  • EV olive oil

Directions

Wash very well the Vongole under cold water to remove any sand.
Blanch the Broccoli Rabe for 2-3 mins and set aside.
In a large saute` pan, add 4 Tbs of EV olive oil and the garlic whole.
Saute` the garlic until it turns blonde.
Add the Vongole and the white wine and 1/2 of the parsley. Add hot pepper as desired and cover the pan.
When the Vongole are all open add the Broccoli Rabe and toss for 2-3 mins.
Boil the spaghetti 3/4 of the way and add them to the pan. Save 1-2 cups of pasta water and set aside.
Toss the spaghetti with all the other ingredients for about 3 Mins. If the spaghetti dry up, add some pasta water and continue tossing.
Add the remainder of the fresh parsley, give it a final toss and serve.


    • 1/2 Cup extra virgin olive oil, more as needed
    • 3 or 4 cloves of garlic, peeled and slivered
    • 1 cup bread crumbs, preferably homemade
    • 1/4 teaspoon red pepper flakes or to taste
    • about 1 lb of broccoli rabe, trimmed and washed
    • 1 lb of spaghetti, linguine or other long pasta
    • freshly ground black pepper
    • freshly grated Parmesan cheese
    1. Bring a large pot of water to a boil and salt it. Put 1/4 cup olive oil in a large skillet over medium-low heat. When oil is warm, cook garlic just until fragrant, 1 to 2 minutes. Add bread crumbs and red pepper flakes and cook until bread bread crumbs are golden, 5 minutes or so. Remove and set aside. Cook broccoli rabe in boiling water until is is soft, about 5 minutes. Remove with a slotted spoon, drain and chop. Cook pasta in same pot. Meanwhile, add remaining oil to skillet over medium-low heat. Add broccoli rabe and toss well sprinkle with salt and pepper. When it is warm, add garlic and bread crumbs and mix well. When pasta is done, drain it, reserving a little cooking water. Toss pasta in skillet with broccoli rabe mixture, moistening with a little reserved water if necessary. Adjust seasonings and serve with freshly grated Parmesan.

    Andy Boy Recipes

    There is no need to sacrifice taste for health with this bold and hearty pasta alternative! Full of flavor, fiber and protein, this recipe is a satisfying and delicious option to add to your weekly meal prep routine.

    Recipe by The Girl on Bloor

    Canadian blogger Taylor Stinson is the founder of The Girl on Bloor. Her blog explores the cosmopolitan side of eating in by creating easy, healthy and tasty recipes for busy people on the go.

    Ingredients

    • 2 medium-sized spaghetti squash
    • 1 Tbsp olive oil
    • ¼ tsp each salt & pepper
    • 2 medium-sized chicken breasts, diced into 1″ pieces
    • 2 Tbsp butter, melted
    • 4 cloves garlic, minced
    • ¼ cup half & half cream
    • zest of 1 lemon
    • 1 cup fresh grated Parmesan cheese
    • 1 bunch broccoli rabe, leaves and stems chopped with florets intact
    • ½ cup fresh parsley, chopped

    Directions

    2. Microwave spaghetti squash for 2-3 minutes to soften. Cut spaghetti squash in half and scoop out seeds. Drizzle with olive oil and season with salt and pepper. Bake for 20 minutes.

    3. Remove squash from oven and scrape down sides with a fork. Add chicken to tops of each squash boat and bake 15 minutes.

    4. Remove from oven and scrape out squash and cooked chicken into a large 9吇 casserole dish. Toss squash with butter, garlic, cream, lemon zest and Parmesan cheese. Stir in broccoli rabe and bake for 15 minutes.

    5. Remove from oven, garnish with extra Parmesan cheese and fresh parsley and serve!

    Meatless option: Leave out chicken and cook spaghetti squash for an extra 15 minutes before tossing in casserole dish with other ingredients.

    Get the scoop on Broccoli Rabe: recipes, health benefits, & nutrition information. Learn more


    Shrimp Scampi with Linguini and Broccoli Rabe

    Perfect for two, this shrimp scampi with linguini and broccoli rabe is so delicious. The garlic butter and white wine sauce tastes incredible with the linguini noodles and plump shrimp. Toss in the slight crunch from the broccoli rabe and this recipe is a winner.

    What’s great, is that this entire pasta recipe comes together in under 30 minutes. You only need two pans, so clean up is a breeze. While this shrimp scampi with linguini and broccoli rabe recipe would be perfect any night of the week, it especially great for Valentine’s day.

    Nothing says love like a hot bowl of buttery pasta loaded with all the goodies. The shrimp are perfectly tender and plump which tastes so good with the light garlic butter sauce. In my opinion, this is the ultimate Valentine’s day dinner recipe. Toss in some chocolate at the end and its game over!

    Speaking of Valentine’s day, a great appetizer recipe would be my zucchini roll-ups or my vegan spinach and artichoke dip. Looking for a tasty dessert to make for your sweetheart? Try my classic brownies or my lemon ricotta bars.


    How To Saute Broccoli Rabe With Garlic And Oil

    Each numbered pic corresponds to the numbered written instructions below.

    1. Begin by mincing 5 cloves of garlic like shown.
    2. Chop off the bottom ½″ of the broccoli rabe.

    1. In a deep large pan (that has a lid), saute the garlic in a ¼ cup of olive oil over medium-low heat until lightly golden (about 2-3 minutes).
    2. Add the washed broccoli rabe to the pan and mix it once to lightly coat with the garlic and olive oil. Just pack in it in there, it will reduce substantially during the next steps.
    3. Add a ¼ cup of water to the pan and turn heat to medium-high.
    4. Cover and steam the broccoli rabe through.

    1. After the broccoli rabe turns bright green (about 3-4 minutes), remove the lid and add 1 tsp of kosher salt, and if desired a ½ tsp of hot red pepper flakes. Continue cooking for 2-3 more minutes to evaporate the excess water.
    2. At this point, you can plate and finish with a drizzle of extra virgin olive oil. Or, bring it to the table right in the pan. Enjoy!

    • 7 tablespoons / 100 ml olive oil, plus more for drizzling
    • 2 dried red chilies or peperoncino, crumbled or finely chopped
    • 4 cloves garlic, finely sliced
    • 1 red onion, rinely chopped
    • 3 14-ounce / 400-gram cans of plum tomatoes, sieved, or 3 1/2 cups / 800 ml passata
    • Sea salt and freshly ground black pepper
    • 18 ounce / 500 grams spaghetti
    • 1 teaspoon / 5 ml red wine vinegar
    • 3 tablespoons / 45 grams stale bread crumbs
    • 1 tablespoon fresh thyme, chopped (optional)
    • Fried sage leaves (optional)

    Heat about 5 tablespoons / 75 ml of the oil in a large sauté pan over low heat. Add the chilies, garlic. and onion, and cook gently for around 3 minutes. Add the tomatoes and let them cook until the sauce is quite thick, about 20 minutes.

    Meanwhile, bring a large pan of salted water to a boil. Cook the spaghetti in the salted boiling water according to the packet instructions. Drain the pasta, reserving about 1/4 cup / 60 ml of the cooking water.

    Once the sauce has thickened, add the red vinegar and season to taste with salt and pepper.

    To make the pangrattato, heat the remaining oil in a pan over medium heat. Add the bread crumbs and thyme, if desired, and fry until the bread crumbs are crispy, about 3 minutes.

    Add the drained pasta and the reserved pasta water to the sauce, and toss to coat. Drizzle with extra-virgin olive oil and serve with the pangrattato over the top. if you like, you can garnish with fried sage leaves.


    Spaghetti with Broccoli Rabe

    The toasted bread crumbs add a nice texture to this dish, but they aren’t essential if you’re looking to save some time. Use leftover sandwich bread to make fresh breadcrumbs in a food processor. Toast them in a little butter or olive oil over medium heat until golden and crisp.

    Ingredients

    • 2 oz pancetta, julienned
    • 1 cup diced onion
    • 3 garlic cloves, minced
    • 1 tablespoon chopped thyme
    • 1 teaspoon red pepper flakes
    • 1 bunch broccoli rabe, trimmed and chopped
    • 1 3/4 cups chicken broth
    • 1 tablespoon lemon juice
    • 1 lb dried spaghetti
    • 3/4 cup toasted fresh bread crumbs
    • 2 tablespoons grated Parmesan
    • 2 tablespoons chopped parsley

    Directions

    Cook the pancetta in a large sauté pan over medium heat until the pancetta bits are crisp and the fat has rendered, about 2 minutes. Add the onion and garlic and sauté, stirring frequently, until the onions are golden brown, about 4 minutes. Add the thyme and red pepper flakes and cook just long enough to heat them, about 1 minute.

    Add the broccoli rabe and sauté, stirring frequently, until it is bright green and hot, about 3 minutes. Add the broth and simmer over low heat until the broccoli rabe is tender and the broth has nearly cooked away, about 5 minutes. Taste and season with lemon juice and red pepper. Keep the broccoli rabe warm while you cook the pasta.

    Bring a large pot of lightly salted water to a rolling boil over high heat. Add the spaghetti and boil until tender to the bite, 7 to 9 minutes. Drain through a colander, reserving about 1/2 cup of the pasta water.

    Add the spaghetti to the broccoli rabe and toss to combine the ingredients over low heat. Add enough of the reserved pasta water to evenly and lightly coat the spaghetti if needed (the pasta should look creamy, not oily or dry).

    Serve the pasta in a heated bowl or individual plates. Top with the toasted bread crumbs, Parmesan, and parsley.


    Want Better Spaghetti alle Vongole? Stop Packing It Full of Clamshells

    Sometimes when I'm eating a bowl of pasta with tomato sauce, I think to myself, Man, what I really want is to have a bunch of little rocks scattered throughout these noodles. I mean, who doesn't think that? I can't even begin to describe the relief I feel when I finally have a plate of shell-strewn spaghetti alle vongole in front of me and I can futilely tap the tines of my fork against all those stone-like bivalves as I try to disentangle the last strands of pasta from them.

    Obviously, I'm kidding. Italy's pasta with clams has the double distinction of being one of the world's great seafood dishes and one of its great pasta dishes. It's just that the way it's often served, with the pasta chock-full of clamshells, is deeply flawed.

    I know there are possible rebuttals here. One might argue, for instance, that if I object to clamshells in my pasta, I must also object to them in other dishes, like paella and seafood stews. I'd counter that the shell interacts with broth-y dishes and rice dishes very differently than with pasta, since the shell can scoop up the liquid and rice grains. Shells and long strands of noodle, on the other hand, don't so much as talk to each other on the plate. They just get in each other's way. (Don't even get me started on clamshells on pizza! How the hell are you supposed to eat that?)

    Another argument could be that you can serve the pasta in a mound in the center of the plate, then arrange all the clamshells around it in a decorative fashion. This is true—in fact, I've seen it done—but I'd argue that such a presentation, while artful, denies you an essential joy of the dish, which is getting bites of clam meat with each forkful of pasta.

    No, I'm convinced that leaving all the clams in their shells does nothing to improve the dish. The solution is simple: Pluck the cooked clams from their shells, then toss them back into the pasta. Save just a few shell-on clams to add as a garnish—an important garnish that, aside from looking nice, lets your guests know they're eating fresh clams and not sauce from a jar. Shelling the clams adds a couple of steps to the process, but the payoff in the improved eating quality of the dish is more than worth it.

    If I were to describe the classic white alle vongole sauce, I'd say it's a basic aglio, olio, e peperoncino with clams and white wine added. (There's also a red version, with tomatoes included, but I'm focusing on the white one in this article.) All of the basic principles behind aglio e olio, therefore, apply to this dish as well.

    That means starting by very gently cooking the garlic and red pepper flakes in olive oil until the oil is infused with their flavor and the garlic is just starting to turn golden. With aglio e olio, the next step would be to add the cooked pasta, along with some of its cooking water. But here, we first want to add white wine to the pan along with the clams, cover, and cook until the clams open and release their briny juices into the sauce.

    There are a few important things to know about the clams. First, I tested this recipe with the three types of clams I was able to find: littlenecks, Manila clams, and cockles. Manilas and cockles are smaller than littlenecks, but since we're removing most of the shells, that's not too much of a consideration here. (If, for some strange reason, I did want to serve the pasta full of shells, I'd prefer smaller ones over larger ones.) Flavor-wise, they're pretty similar in the finished dish.

    Second, I urge you to purge your clams, a process that helps remove any sand or grit that might be hiding in their shells. If you doubt whether purging is necessary, just take a look at my purging water in the photo below. That's all sand that would have ended up in my pasta sauce had I not gotten it out of the clams first. Purging is easy: Simply let the clams stand in cold, salty water (about as salty as the sea, which means around a 3% solution, though I always just eyeball it). Lift the clams out every 30 minutes, change the water, and repeat until you see no sand or grit in the bottom of the bowl. That could be after the first purge, or the fourth. It just depends on the clams.

    Third, discard any clams that are open and refuse to close when you prod them. That's a sign that they're dead, or very near it anyway, and are best avoided.

    Back to the covered pan: We have our clams, wine, oil, garlic, and chili flakes all simmering away, the clams popping open one by one as they go to a better plaice. (Sorry, couldn't help myself.) I like to pluck them out and transfer them to a bowl as they open, to avoid overcooking the open clams while waiting for the others to catch up. A lot of people say you shouldn't eat clams that don't open. This is not true: A shut-tight clam is, if anything, the most vigorous and lively one in the pot. It's probably the best one to eat! Keep steaming the clams, and they will eventually open. Sometimes they'll open only a crack, in which case you can use tongs to fully pop the shell.*

    *The only exception to this is that, in exceedingly rare instances, you could possibly have a "mudder" in the batch, which is an empty shell filled with mud. It almost never happens with clams from the fishmonger, but can happen if you've dug the clams yourself. Best to open very stubborn shells away from the rest of your food, just in case they're filled with muck.

    Once the clams have cooled just enough to handle, you can pluck out their meat and discard the shells, saving just a few shell-in clams per serving for garnish. If the clam meat is from a bigger clam, like a littleneck, I like to chop it up just a bit smaller clams can be left whole.

    At this point, the sauce is ready for the pasta, so you can go ahead and cook it in a pot or a large skillet of boiling water. A skillet offers a lower ratio of water to pasta, which results in starchier water that will help later when it's time to emulsify the sauce. The one downside of using a smaller vessel like a skillet is that I tend to slosh the water over the edge when I stir, making a mess. Sometimes I use a big pot to minimize spills. Either works.

    Because the clams can be salty, though, I recommend salting your pasta water less. Typically, I suggest salting pasta water to 1% (about one tablespoon of Diamond Crystal kosher salt per quart or liter of water), but here I'd err on the side of less salt, given the brininess of the clams. You may have to add a little salt to the pasta later if the clams don't end up adding enough salt on their own, but that's a better option than having to choke down ruined food.

    As soon as the pasta is done, transfer it to the skillet with the sauce, along with some of the starchy pasta water, and cook it all together, stirring and tossing rapidly over high heat. The fats in the sauce emulsify with the water, reducing into a creamy coating for the noodles. I'm sometimes inclined to melt a pat of butter into the dish at this point—when is butter ever a bad idea with clams?

    When everything is ready, I toss in the clam meat along with the reserved garnish clams, stirring and tossing just long enough to heat them through, then remove the dish from the heat and mix in parsley and a splash of fresh olive oil for flavor.

    What you end up with are silky noodles coated in all that briny, garlicky flavor from the pan sauce and studded with tender morsels of the clam itself.


    Spaghetti with Broccoli Rabe

    We all have those particular recipes that we request when we go home. These are the meals that brought us joy and comfort growing up, whether it’s as simple as a grilled cheese or as complex as handmade tamales. When I go back to my mother’s house, broccoli rabe with pasta is a commonly requested comfort dish.

    Broccoli rabe, also called rapini, can be a somewhat acquired taste because it’s naturally bitter. Boiling it for a little longer can help with this, but I personally love the bitter flavor. It makes the vegetable uniquely delicious, plus it’s crazy good for you.

    This dish is super easy to prepare and it’s simplicity makes it all the more delightful. A pinch of red pepper flakes can spice it up a bit and some vegan parmesan cheese or nutritional yeast can help finish it off, but I like it as is out of the pan. So, thanks mom!


    Grains and nuts are great at balancing the bitterness of broccoli rabe.

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