[ingredients]36 small hard-shelled clams such as manila or littleneck, well scrubbed
Salt and freshly ground black pepper
1 lb (500 g) dried orecchiette
3 tbsp extra-virgin olive oil
1/2 cup (2oz/60g) chopped yellow onion
4 cloves garlic, minced
Pinch of red pepper flakes, or to taste
1/2 lb (250 g) broccoli rabe, trimmed and cut into 3-inch (7.5-cm) pieces
3 ripe tomatoes, peeled and seeded, then coarsely chopped
1 Tbsp minced fresh flat-lead ( Italian) parsley[/ingredients]

[instructions]Discard any clams that fail to close to the touch. Put the clams in a large pot with 1 inch ( 2.5 cm) of water. Cover, bring to a boil, and cook over high heat for 1 minute, shaking the pan occasionally. Using slotted spoon, transfer the clams that ave opened to a bowl; cook any remaining clams for a few seconds longer until they open. Transfer any remaining clams that have opened to the bowl and let cool to the touch. Discard any clams that failed to open. Reserve the cooking liquid.

Bring a large pot of water to a boil. Meanwhile remove the clam meat from the shells, holding them over a bowl to catch the juices. Rinse the clams well to remove any sand and chop coarsely. Set aside. Strain the juices. Rinse the clams well to remove any sand and chop coarsely. Set aside. Strain the juices and cooking liquid through a sieve lined with a cheesecloth ( muslin) or a coffee filter to remove any sand and set aside.

Generously salt the boiling water, add the pasta, and cook until al dente, about 8 minutes. Drain and set aside.
In a large saute pan over medium-high heat, heat the oil. Add the onion and saute until lightly golden, 2-3 minutes. Add the garlic, red pepper flakes to taste, and broccoli rabe and cook, stirring, for 1 minute. Add the tomatoes and reserved clams and clam cooking liquid and bring to a boil. Reduce the heat to low, add the orecchiette, and toss to coat with the sauce. Stir in the parsley and season to taste with salt and black pepper. Serve at once.[/instructions]