Linguine Con Rapini E Aglio Recipe

Bring a large pot of salted water to a rolling boil. Use about 1 tablespoon kosher salt per 4–5 quarts of water.

Trim broccoli rabe: remove any very tough lower stems (slice stems lengthwise and peel if thick), then cut into 1–1½ inch pieces. Rinse well to remove grit.

Blanch

Add the trimmed broccoli rabe to the boiling water and blanch for 1½–2 minutes until bright green and slightly tender but still with some bite. Using a slotted spoon or tongs, transfer the greens to a bowl of ice water to stop cooking.

Once cooled, drain the broccoli rabe well and gently squeeze out excess water. Reserve the blanching (cooking) water for the pasta.

Return the blanching water to a simmer (or use fresh boiling salted water) and cook the linguine until al dente according to package directions, usually 9–11 minutes. Just before draining, reserve 1 cup of the pasta cooking water and set aside, then drain the pasta.

While the pasta cooks, heat 4 tablespoons extra-virgin olive oil in a large wide skillet over medium heat until shimmering but not smoking.

Add the sliced garlic and cook, stirring frequently, until fragrant and just starting to turn golden at the edges, about 1–1½ minutes. Do not let the garlic brown deeply or it will taste bitter.

Add the crushed red pepper flakes and stir for 10–15 seconds to bloom their flavor.

Add the drained, blanched broccoli rabe to the skillet and increase heat to medium-high. Toss and sauté for 2–4 minutes until heated through and any remaining liquid has evaporated. Season the greens with 1 teaspoon kosher salt and a few grinds of black pepper, tasting and adjusting as needed.

Add the drained linguine directly to the skillet with the broccoli rabe. Pour in up to 1 cup reserved pasta water, a little at a time, and toss vigorously with tongs to coat the pasta and create a silky sauce. Use just enough pasta water to make the mixture loose and glossy (you may not need the full cup).

Remove the skillet from the heat. Add the grated Pecorino (or Parmesan) and toss until melted into the sauce. If the pasta seems dry, add another splash of pasta water or a teaspoon more olive oil.

Stir in the torn basil leaves and lemon zest (if using). Adjust seasoning with more salt and freshly ground black pepper to taste.

Divide the linguine con rapini e aglio among 4 warmed plates or bowls. Finish with an additional drizzle of olive oil and a light dusting of grated cheese if desired.

Serve immediately while hot.