Serves 4


1/2 pound capellini
4 cups broccoli rabe
1/4 cup minced lemongrass
1 lemon, zested and juiced
2 tablespoons minced shallots
2 pounds littleneck clams or the equivalent, washed and purged with cornmeal
1 cup white wine
Kochu karu or crushed red pepper flakes for garnish
Kosher salt and freshly ground black pepper to taste
Extra virgin olive oil to cook and drizzle

Fill a large stockpot with water and bring to a boil. Generously salt water and add capellini. Cook until al dente, about 5-6 minutes. When capellini has been cooking for 4 minutes, add broccoli rabe. When cappelini is al dente, drain capellini and broccoli rabe into a strainer over an ice bath. (This will stop the cooking.) Place same stockpot over medium heat and coat with olive oil. Add littlenecks, shallots, and lemongrass and saute. Deglaze with white wine and cover until clams are cooked and open, about 5-8 minutes. Add lemon zest, lemon juice, pasta and broccoli rabe. Toss and check for seasoning. Serve in pasta bowls with extra virgin olive oil drizzled over. Garnish with kochu karu.

Wine Notes:

2005 Puiatti Pinot Grigio
100% Pinot Grigio, from Friuli, Italy
A simultaneously floral and mineral aroma with a well-balanced, crisp palate with strong citrus notes. Pairs well with seafood, risotto and soups. Try it with the Chicken and Couscous or the Capellini.


Raffault Chinon Rose
100% Cabernet Franc. Chinon is located in the central Loire valley, near Tours, and is the northernmost French red wine appellation. This wine has a bright strawberry fruit flavor with a long finish. This is great on its own or paired with fish or poultry dishes. A nice match with either the Capellini or the Arugula Salad.


>>This recipe appears in Episode #511.

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