I am a broccoli rabe, or rapini, junkie—a lover of its assertive bitterness. So, this dish came from my desire to combine two of my favorite foods: broccoli rabe and fresh, juicy clams. Serving 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 dish takes about 15 minutes start to finish, and it’s one of my favorites to serve straight out of the skillet, on the coffee table, with a bottle of good wine.
How to Purge Clams: Fill a large bowl halfway with cold water and stir in 1 tsp of kosher salt. Add the clams (they should be fully submerged) and transfer to the refrigerator for at least 15 minutes and up to 40. Using a slotted spoon or your hands, transfer the clams to a strainer, leaving the sand behind in the bowl, and rinse thoroughly with cool water.
Reprinted from Piatti by Stacy Adimando with permission by Chronicle Books, 2019