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.
Recipe courtesy of Mario Batali, 2001