- 3/4 cup water
- 36 littleneck clams in shells, scrubbed (about 2 1/2 pounds)
- 6 quarts water
- 2 1/2 teaspoons salt, divided
- 3 cups broccoli florets
- 1 pound uncooked linguine
- 3 tablespoons extravirgin olive oil, divided
- 6 garlic cloves, sliced
- 1/2 teaspoon crushed red pepper
- 1/4 cup chopped fresh flat-leaf parsley
- calories 420
- caloriesfromfat 19 %
- fat 9 g
- satfat 1.2 g
- monofat 5.2 g
- polyfat 1.5 g
- protein 22.1 g
- carbohydrate 61.8 g
- fiber 3 g
- cholesterol 30 mg
- iron 15.7 mg
- sodium 484 mg
- calcium 80 mg
How to Make It
Bring 3/4 cup water to a boil in a large stockpot. Add clams; cover and cook 4 minutes or until shells open. Remove clams from pan; reserve 1 cup cooking liquid. Discard any unopened shells. Cool clams. Remove meat from shells; chop. Discard shells.
Bring 6 quarts water and 2 teaspoons salt to a boil in stockpot. Add broccoli, and cook 2 minutes or until the broccoli is bright green. Remove broccoli with a slotted spoon (do not drain water from stockpot). Place broccoli in a colander, and rinse with cold water. Drain broccoli; coarsely chop.
Return water to a boil in stockpot. Stir in pasta; partially cover, and return to a boil, stirring frequently. Cook 6 minutes or until the pasta is al dente, stirring occasionally.
While pasta cooks, heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add garlic; cook 1 minute or until fragrant and beginning to turn golden, stirring constantly. Add broccoli and pepper; cook 2 minutes or until broccoli sizzles. Stir in clams and reserved 1 cup cooking liquid; bring to a boil. Reduce heat, and simmer 2 minutes or until broccoli is tender.
Add pasta to skillet, stirring well to coat. Bring mixture to a boil. Stir in remaining 1/2 teaspoon salt and chopped parsley; cook 1 minute, stirring constantly. Place about 1 cup pasta mixture in each of 6 bowls; drizzle each serving with 1/2 teaspoon oil. Serve immediately.