Steamed Clams with Rapini and Pasta
Steamed clams are so simple and easy, and you will love this recipe as a light meal with some crusty bread or as a snack while you enjoy a glass of wine on the patio!
You will see steamed clam recipes that suggest that you serve them on a bed of pasta. I suggest that you can omit the pasta if you are looking for fewer carbs, but when serving with pasta I prefer the overall flavor of the dish when the pasta is tossed with all of the other ingredients. Just make sure you clean and rinse the clams well before cooking to remove as much grit as possible. I like to soak them in cold water for about thirty minutes. This gives them time, hopefully, to siphon in clean water and spit out sand and grit. I also like to get my hands in the bowl and rub handfuls of them together briskly to loosen any debris on the outside before giving them a final rinse in a colander.
When I say this dish is easy, I mean easy. And cooking the pasta takes more time than any other step in the dish. I usually blanch the greens first, then use the blanching water to cook the pasta. This is the greener approach because you don't use as much water or energy.
I like this best with rapini or tuscan kale. If you cant find those at your local grocery or farmer's market, you can substitute with any green you like. Think broccoli or kale here.
The better the quality of the butter, the better this dish will be. It will still be delicious with standard butter, but a splurge on the "fancy butter" will be well worth it. If I really want to save time I will even use a pre-made garlic herb butter. I like to finish this recipe off with a good handful of shredded pecorino romano cheese, especially when I make it with the pasta.
I think you get the idea that you can mix and match with this recipe. The cooking times may vary for different ingredients, but all in all it still a quick and easy dish. So go check out the market to find good quality clams, like from https://www.clamandoyster.com/ and choose a nice wine and get ready to relax and enjoy!
- 1 Each cherrystone clams, 50 ct bag
- 1 Bunch rapini
- 8 oz dry pasta, cooked (I like short pastas like farfalle or rotini.)
- 2 tbsp garlic, chopped
- 4 tbsp butter
- 1 tbsp olive oil
- 4 oz white wine (Chablis or sauvignon blanc)
- 1 tsp sea salt
- 1 tsp cracked black pepper (maybe a couple twists is enough)
- 1 tsp parsley, roughly chopped
- 1 Whole lemon (just the juice, but you can add the zest if you like)
- 1/4 cup pecorino romano, shredded
Rinse clams and remove any broken clams. Rub together under running water to remove any exterior grit. Soak in cold water for 30 minutes to purge.
Meanwhile bring 4 quarts of salted water to boiling.
Trim rapini and cut into thirds. Blanch until tender, remove from water with slotted spoon or spider and shock. Squeeze out excess water and set aside.
Using same water, cook pasta until al dente, rinse and drain.
Return the now dry 4 quart pot to medium heat.
Heat olive oil, then add garlic. Saute' until fragrant.
Add butter, drained clams and white wine. Bring to simmer and cover.
After clams begin to open, add rapini, pasta, salt, pepper.
Re-cover and continue steaming until clams are fully open and pasta and greens are hot.
Toss in a squeeze of lemon, lemon zest, and chopped parsley.
Top with a generous handful of pecorino.