Instructions: In a 12- to 14-inch saute pan, heat the oil and garlic over medium heat until the garlic is golden brown. Add the broccoli rape and cook for 3 minutes. Add the cockles, passata, white wine, and chile flakes, cover, and cook 7 to 8 minutes, until all the clams have just opened.

Season with salt and pepper and pour into a serving bowl and sprinkle with bread crumbs. Serve immediately.

This recipe yields 4 to 6 servings.

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