Summer is the perfect time to enjoy this light and delicious orecchiette recipe with clams and fresh vegetables. It’s healthy, ready in under 30 minutes, and would make a great meal when dining outdoors with friends or family.

  1. Bring a large pot of salted water to a boil. Cook the broccoli rabe until the leaves and stems are al dente (about 5 minutes). Remove the broccoli rabe and reserve, keeping the water going for the pasta. When cool enough to handle, chop the broccoli rabe into bite-size pieces.
  2. Cook the orecchiette according to package directions. Drain and reserve.
  3. Heat a soup pot over medium heat. Add the olive oil, garlic and red pepper flakes. Cook until aromatic (about 30 seconds). Add the clams and white wine. Cover pot and simmer until the clams open (5 – 8 minutes, depending on how big the clams are). Discard any clams that don’t open.
  4. Add the tomatoes, broccoli rabe and orecchiette. Toss all ingredients together. Taste and adjust seasoning if needed. Stir in the basil.
  5. Place 6 clams in each bowl and divide pasta and sauce between the bowls.

Makes 4 servings.

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