Fresh, juicy clams meet assertive, pleasantly bitter broccoli rabe in this quick one-pan dish from SAVEUR editor-in-chief Stacy Adimando's cookbook Piatti. Using only the broccoli rabe florets and little of their fibrous stems, and nestling the pieces in a little tomato sauce, white wine, and the salty brine from the clams tames some of the vegetable's pungency. The surprisingly delicious combination is best served straight out of the skillet, on the coffee table, with a bottle of good wine.
Reprinted from Piatti by Stacy Adimando with permission by Chronicle Books, 2019.
- 1 tsp. kosher salt
- 2 lb. littleneck clams or similar small clams, such as Manila, cleaned
- ¼ cup canned tomato purée
- 2 Tbsp. dry white wine
- 1 Tbsp. finely chopped garlic
- ¼ cup extra-virgin olive oil
- 4 thin slices prosciutto (about 1 oz.)
- ¼ medium yellow onion, chopped (packed ¼ cup)
- 3 packed cups broccoli rabe, a mix of florets and leaves (no thick stems) (about 3¾ oz.)
- Freshly ground black pepper
- Crushed red chile flakes, for serving
- Crusty bread, for serving