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Linguine with clams and turnip greens

by Ada Parisi
5 min read
Linguine con vongole e cime di rapa

Linguine with clams and turnip greens. A first course of fish easy to prepare but the original, colorful, good and strong visual impact. Is a fish pasta dish that gives a nod to the mountain (you remember the eighties the dishes 'surf and turf'?), and I think it is perfect for a different menu from the usual and dedicated to gourmet friends.

The taste of the linguine with clams and broccoli rabe is fresh, because it feels good bitter tip of turnip greens, You can measure out the amount you prefer. The vegetable flavor is enhanced by a fried garlic, Olio e peperoncino. The lemon gives acidity and freshness. The clams, especially if true (but also have a savory taste and intense lupins), make a nice salty note and their characteristic taste of the sea.

Obviously, if you love the clams have a look at all my RECIPES WITH CLAMS, from the most beloved and traditional. The A Spaghetti CLAMS Neapolitan who also are in VIDEO RECIPE STEP BY STEP on my YouTube channel.

You can choose to stir the linguine with a little 'Style (I know that to some cheese in the fish do not like, but it depends on the tastes and, in my opinion, Here you can give that extra touch), or garnish with fried bread crumbs, crispy and tasty. I really hope this dish you like. Have a good evening!

Linguine con vongole e cime di rapa


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


500 grams of broccoli rabe

1 kg of clams

1 clove garlic

a chili pepper

extra virgin olive oil, to taste

320 grams of linguine

salt and pepper, to taste

little organic lemon zest

stale bread and/or grated pecorino cheese, to taste


Before preparing the pasta with clams and broccoli rabe, you have to purge the clams in cold water with little salt for at least an hour and then wash them well under running water. Put in a pan a clove of garlic and a little extra virgin olive oil, heat and add the clams. Cover and cook over high heat until the clams are open. Throw those remained closed, remove the mussels from the shells (keeping some whole for garnish) and filter the water of the clams.

Clean the broccoli rabe, by removing the stems, by removing the leaves and cutting with a knife the tops with flowers. Wash them thoroughly and boil in salted water. Drain the broccoli rabe (store the water to cook the pasta) and leave for at least half an hour in the colander so that they lose excess water. Then, mix the broccoli rabe with the waters of the clams. FRY in a pan a clove of garlic and a small piece of chili pepper in olive oil, then add the Turnip puree and cook for a few minutes to simmer the sauce. Turn off the heat and add a little 'of grated lemon zest.

Chop coarsely with a knife or whisk on stale bread and sit it in a pan with a drizzle of extra virgin olive oil until crispy.

Boil the pasta in the cooking water of turnips, drain it al dente and keep it in a pan with the cream of turnip tops and possibly some cooking water. Combine the clams, keep if you like it with a little pecorino cheese. Serve linguine with Broccoli Rabe & clams topped the dish with fried bread crumbs and Bon Appetit!

MATCHING: Bianca di Valguarnera produced by the company Duca di Salaparuta. A Sicilian wine, obtained by processing of the vine "Ickes", of great elegance and longevity, that complex aromas of ripe fruit, with hints of vanilla and roasted. The palate is soft and subtle structure.

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Hedwig 1 December 2017 - 16:08

Hi Ada great asbbinamento but the flavor of the clams that I find here are not great and the tops have strong flavor. Noted I like too good weekend.

Ada Parisi 6 December 2017 - 11:09

Hi Hedwig! You know the clams now in fact no longer have the flavor of a time, You can merge (like they do in restaurants) one or two anchovy fillets which strengthen the salt. One kiss. ADA


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