Linguine With White Clam and Broccoli Sauce

Submitted by ratherbeswimmin

"Cooking Light, Lidia Bastianich"

 

• Ready In: 1hr 17mins
• Ingredients: 10
• Serves: 6

ingredients

• 3⁄4 cup water
• 36 littleneck clams, scrubbed (about 2 1/2 lb.)
• 6 quarts water
• 2 1⁄2 teaspoons salt, divided
• 3 cups broccoli florets
• 1 lb uncooked linguine
• 3 tablespoons extra virgin olive oil, divided
• 6 garlic cloves, minced
• 1⁄2 teaspoon crushed red pepper flakes
• 1⁄4 cup chopped fresh flat-leaf parsley

directions

1. Bring ¾ cup water to a boil in a stockpot; add clams, cover, and cook 4 minutes or until shells open.
2. Remove clams form pan, and reserve cooking liquid.
3. Discard any unopened shells; cool clams; remove meat from shells; chop; discard shells.
4. Bring 6 quarts water and 2 teaspoons salt to a boil in a stockpot.
5. Add in broccoli; cook 2 minutes or until broccoli is bright green; remove broccoli with a slotted spoon; place broccoli in a colander, and rinse with cold water; drain broccoli and coarsely chop.
6. Return water to a boil in stock pot; stir in pasta; partially cover, and return to a boil, stirring frequently.
7. Cook 6 minutes or until pasta is al dente, stirring occasionally; drain.
8. While pasta cooks, heat 2 tablespoons oil in a big nonstick skillet over medium heat.
9. Add in garlic; cook 1 minute or until fragrant and beginning to turn golden, stirring constantly.
10. Add in broccoli and pepper; cook 2 minutes or until broccoli sizzles.
11. Stir in clams and reserved 1 cup cooking liquid; bring to a boil.
12. Decrease heat, and simmer 2 minutes or until broccoli is tender.
13. Add pasta to pan; stirring well to coat; bring mixture to a boil; stir in remaining ½ teaspoon salt and chopped parsley; cook 1 minute, stirring constantly.
14. Place about 1 cup pasta mixture in each of 6 bowls; drizzle each serving with ½ teaspoon oil; serve immediately.