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Linguine With Broccoli Rabe, Clams, And Hot Pepper

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Servings: 3 servings


  • 3 tbsp (45 ml) extra virgin olive oil
  • 3 cloves garlic
  • 1/2 bunch broccoli, chopped and stems removed
  • 8 ounces (250 g) cockles, Manila or littleneck clams
  • 8 ounces (250 g) linguine
  • Hot red pepper flakes to taste


  • Bring a pot with 4 quarts (4 L) of water to a boil for the linguine.
  • Meanwhile heat the oil in a heavy 3-quart saucepan. Add the garlic, cook for a minute, then stir in the broccoli rabe. When the rabe has wilted, stir in the clams, cover, and cook over low heat until they have opened, about 10 minutes.
  • When the water for the linguine is boiling add the pasta, stir it, and cook until it is al dente, about 8 minutes.
  • Drain the pasta, reserving about 2 cups (500 ml) of the cooking water, and return the pasta to the pot.
  • Stir about a cup (250 ml) of the pasta cooking liquid in with the clams, then transfer the clams and broccoli rabe to the pot with the linguine.
  • Mix the ingredients well.
  • Add more liquid from the linguine if necessary.
  • Sprinkle with hot red pepper flakes and serve.