PERCIATELLI PASTA, BROCOLLI RABE, SWEET ITALIAN SAUSAGE AND COCKLES (Parciatelli pasta con brocolli rabe, chorizo dulce Italiano y berberechos)

After a concert at Lincoln Center, my husband and I went to one of our old favorite restaurants on the upper West Side, Cafe Luxembourg. One of their specials sounded really interesting and I had to try it... broccoli rabe, cockles, Italian sausage and pasta...how bad could it be?

Well, I had it and ate the whole thing...it was delicious.

This is my version that I prepared at home. It's enough for 6.

Lets get started:


Pasta:
1 lb. of perciatelli pasta #15 (spaghetti which is hollow) - follow cooking instructions

Sausage:
4 sweet Italian sausages out of casing -cook and set aside. 

Cockles: 
40 cockles rinsed well removing all sand
5 cloves of garlic sliced for cockles
4 tablespoons of chopped parsley
1/4 cup dry white wine (the same you will be drinking during dinner)
1/4 cup olive oil 

Heat olive oil add garlic.  When garlic has turned golden, add your wine and parsley when this has come to a boil add your cockles and cover, lower heat allowing them to open.  Drain your pasta saving at least 1/2 cup of pasta water.  Add pasta to cockles and adjust the sauce by adding some pasta water.

Broccoli Rabe: 
2 bunches of broccoli rabe stems removed, blanch florets and leaves, drain and chop
4 cloves of garlic sliced . Use enough olive oil to cover pan and saute garlic. Add broccoli rabe, salt to taste. Add the cooked sausage and toss in frying pan until well-heated but not allowing it to lose the bright green color.

Bring all the elements together in a big serving bowl and add red pepper flakes to taste and some chopped parsley for garnish.