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
  • Serves2


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


  1. 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.
  2. 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.
  3. 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.
  4. Add the spaghetti in the pot and combine with sauce. Toss clams in.
  5. Enjoy!