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.
