Spaghetti With Clams And Brocolli Recipe

INGREDIENTS:

• ¾ cup water
• 3 pounds littleneck clams
• 3 cups broccoli flowers
• 1 pound spaghetti
• 4 tablespoons olive oil, plus extra for drizzling
• 6 cloves garlic, sliced thinly
• ½ teaspoon red pepper
• ¼ cup chopped fresh parsley

INSTRUCTIONS:

1. Bring water to a boil in a large pot or deep skillet. Add clams, cover and cook until clams are open, about 3-4 minutes. Discard any unopened clams, and remove the meat from the shells. Keep the cooking liquid from the pot.
2. Bring a large pot of water to a boil and salt it with about 2 tablespoons of coarse salt. Add the broccoli and cook until crisp-tender, about 2 minutes. Scoop out the broccoli with a slotted spoon and set aside in a bowl, keeping the water at a boil.
3. Add pasta to the water and cook according to package directions. Drain.
4. While pasta is cooking, heat oil in a large skillet and add garlic. Stir for one minute. Add broccoli and stir for 2 minutes more. Stir in reserved clam liquid and simmer for two more minutes.
5. Add pasta to skillet and toss until coated. Stir in parsley, red pepper and the clams.
6. Divide among plates, drizzle with a little more olive oil and serve.

Source: Framed Cooks

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