Linguine with clams and turnip greens

Procedure

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.