Lidia's Linguini With Broccoli and Clam Sauce

Recipe by Irmgard




  • Cook the broccoli in a large saucepan of boiling salted water for 2 minutes, then drain and cool under cold running water.
  • Drain well and then chop coarsely.
  • Scrub and shuck the clams, reserving the liquid.
  • Strain the liquid, chop the clams, and combine them with the liquid.
  • Bring 6 quarts of salted water to a boil over high heat and add the linguini.
  • Return to a boil, stirring frequently.
  • Cook the pasta, partially covered and stirring occasionally, until almost al dente, about 6 minutes.
  • Heat the olive oil in a large skillet and add the garlic, cooking until golden, about 2 minutes.
  • Add the broccoli and crushed red pepper and cook until the broccoli sizzles, about 2 minutes.
  • Add the clams and their liquid and bring to a boil.
  • Ladle about 1/2 cup of the pasta water into the skillet.
  • Bring to a boil and then reduce to a simmer, cooking until the broccoli is tender, about 4 minutes.
  • Drain the pasta, return it to the pot, and pour in the sauce.
  • Bring the sauce and pasta to a boil, stir in the parsley and adjust the seasoning, adding salt and crushed red pepper if necessary.
  • Cook, stirring until the pasta is done and there is enough sauce to coat the pasta generously but still form a small pool in the bottom of the pot, 1 to 2 minutes.
  • Served drizzled with some of the extra virgin olive oil.