Ingredients
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
1/2 tsp. crushed red pepper flakes
1/2 cup bottled clam juice
3 lb. Manila clams, well-rinsed
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
Preparation
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 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).
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.
nutrition information (per serving): Calories (kcal): 580; Fat (g): 20; Fat Calories (kcal): 180; Saturated Fat (g): 3; Protein (g): 29; Monounsaturated Fat (g): 13; Carbohydrates (g): 71; Polyunsaturated Fat (g): 3; Sodium (mg): 960; Cholesterol (mg): 35; Fiber (g): 7;
