Linguine With White Clam and Broccoli Sauce |
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Prep Time: 60 Minutes Cook Time: 17 Minutes |
Ready In: 77 Minutes Servings: 6 |
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Cooking Light, Lidia Bastianich 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 3/4 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 1/2 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 1/2 teaspoon oil; serve immediately.
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