Vongole con Friarielli

By LeeBoruchow

Clams and broccoli rabe

Ingredients

• 6 tbsp extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 1 bunch broccoli rape, ends trimmed
• 2 lbs cockles, scrubbed and rinsed
• 1 cup basic tomato sauce
• 1/2 cup dry white wine
• 1/2 tsp chile flakes
• Salt and freshly ground black pepper
• 1/2 cup toasted bread crumbs

Preparation

Step 1

In a large pan with high sides, heat the oil and garlic over medium heat until the garlic is golden brown. Add the broccoli rape and cook until softened. Add the cockles, tomato sauce, white wine, and chile flakes, cover, and cook until all the clams have just opened.

Season with salt and pepper and pour into a serving bowl and sprinkle with bread crumbs. Serve immediately.