Once in a while our local grocery store has “pasta clams”, the discovery of which immediately jettisons whatever has been planned for dinner.  While I’m always happy to have linguine vongole, Clams with White Beans, Fennel and Rapini (recipe from Williams Sonoma)  is a close second.

The dish is quick and easy, making it a perfect mid-week meal. We’ve substituted kale when rapini is unavailable, and it is just as delicious.  Bon appetit!