Clam and Broccoli Pasta
No one likes mushy broccoli but for this recipe you want broccoli that is over cooked so it’s tender and makes a great sauce. If you don’t want to use white wine, use ½ cup pasta cooking water instead.
- Prep Time30 mins
- Cook Time30 mins
- Total Time1 hr
10 clams (little neck or manila)
2 cups Broccoli florets ( about 1 crown)
4 oz Linguine
2 cloves garlic, minced
½ teaspoon red chilli pepper flakes
¼ cup white wine
1 tablespoon butter
Salt, to taste
- Fill 4 cups water in a large bowl. Add 3 teaspoon salt. Soak the clams for 20-30 minutes. This way the clams will push sand out as they breathe. Drain and scrub them under running water. Set Aside.
- Bring a large pot of salt water to a boil. Cook Broccoli for 5 minutes. Using a slotted spoon or spider, take out broccoli florets from the pot. Set aside. Using the same cooking water, cook the pasta according to the package instructions. Reserve ¼ cup of cooking water.
- In a large pot with a lid, heat olive oil. Add garlic. Once garlic is fragrant, add white wine, pasta water and clams. Cover with a lid and cook for 2-3 minutes, or until clams are open. Remove clams from the pot. In the same pot, add cooked broccoli. Using wooden spatula, break apart the broccoli into small pieces, it should look like a thick sauce. If it’s too watery let the water evaporate. Add butter. Season with red chili flakes and salt.
- Add the spaghetti in the pot and combine with sauce. Toss clams in.