ORECCHIETTE WITH MUSSELS AND BROCCOLI RABE

Orecchiette with Mussels and Broccoli Rabe image

Yield serves 6

Number Of Ingredients 8

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Kosher salt
1 pound orecchiette
1/2 cup extra-virgin olive oil
11 garlic cloves, 6 crushed, 5 sliced
2 pounds mussels, cleaned
1 bunch broccoli rabe, trimmed, chopped into 2-inch pieces
Pinch peperoncino flakes
1/2 cup grated Grana Padano or Parmigiano-Reggiano

Steps:

Bring a large pot of salted water to boil for pasta. Once it is boiling, plop the orecchiette into the pasta water, and cook until al dente.
Meanwhile, heat 3 tablespoons of the oil over medium-high heat in a large skillet. When the oil is hot, add the crushed garlic. Let the garlic sizzle a minute, then add the mussels. Cover, and cook until the mussels open, about 5 minutes, then scoop the mussels up with a spider and put them in a bowl to cool slightly. Reserve any leftover liquid.
Heat 3 tablespoons olive oil over medium-high heat in another large skillet. Add the sliced garlic, and cook until sizzling and fragrant, about 1 to 2 minutes. Toss in the broccoli rabe and peperoncino, and strain the reserved mussel cooking liquid into the skillet. Cover, and cook until the broccoli rabe is tender, about 10 minutes. If there is too much liquid left in the skillet and it looks soupy, uncover and bring to a rapid boil to reduce and thicken the sauce.
Pluck the mussels from their shells, and put the meat in a small bowl. (No need to save the shells.) When the pasta is ready, use a spider to transfer it directly into the skillet with the broccoli rabe. Return the mussels to the skillet, drizzle with the remaining 2 tablespoons olive oil, and toss to coat the pasta with the sauce. Remove from heat, toss with the grated cheese, and serve.