Pasta with Clams, Broccoli Raab, and Chile

Pasta with Clams, Broccoli Raab, and Chile
Photo by Scott Phillips


  • ½ tsp. crushed red pepper flakes
  • 1 large bunch broccoli raab, trimmed and sliced crosswise into 1-in. pieces
  • 3 lb. Manila clams, well-rinsed
  • ¼ cup chopped fresh flat-leaf parsley
  • 12 oz. thin spaghetti
  • ½ cup bottled clam juice
  • 4 medium garlic cloves, smashed and peeled
  • + 2 more ingredients
    • Kosher salt and freshly ground black pepper
    • 5 Tbs. extra-virgin olive oil

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 3 minutes. Add the broccoli raab and cook until the pasta is al dente and the broccoli raab is crisp-tender, about 2 minutes. Meanwhile, in a hea...

View full recipe at Fine Cooking


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