Pasta With Clams, Broccoli Raab, And Chile – a delicious recipe with thin spaghetti, broccoli raab, extra-virgin olive oil, garlic, red pepper, clam juice. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
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.
2
Meanwhile, in a heavy-duty 6-quart pot, heat 2 Tbs. of the oil over medium-high heat. Add the garlic and red pepper flakes and stir until fragrant, about 1 minute. Add the clam juice and clams. Cover and cook, shaking the pan occasionally, until the clams open, about 5 minutes (discard any that don't open).
3
Reserving 1/2 cup of the pasta cooking water, drain the pasta and broccoli raab and add them to the clam pot. Toss well and season to taste with salt and pepper. Drizzle with the remaining 3 Tbs. of oil and add pasta water to moisten, if needed. Sprinkle with the parsley and serve.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 12 oz. thin spaghetti, 1 large bunch broccoli raab, trimmed and sliced crosswise into 1-in. pieces, 5 Tbs. extra-virgin olive oil, 4 medium garlic cloves, smashed and peeled, and more.
Yes, Pasta With Clams, Broccoli Raab, And Chile falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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