The pungent, slightly bitter taste of broccoli rabe is a pleasant addition to the clam and wine sauce served over pasta.
1. Bring a large pot of lightly salted water to boiling.
2. Meanwhile, in a 12-inch skillet, heat oil over medium-high heat. Add garlic and broccoli rabe; saute for 5 minutes.
3. Stir in clams with their liquid and butter. Reduce heat to medium and cook until butter is melted. Add white wine, red pepper flakes and black pepper. Simmer 2 minutes.
4. While the sauce simmers, cook spaghetti as package directs. Drain well, then toss spaghetti with sauce and Parmesan cheese. Makes 6 servings.