Linguine with White Clam and Broccoli Sauce

Linguine with White Clam and Broccoli Sauce
Photo by Becky Luigart-Stayner

Ingredients

  • ¼ cup chopped fresh flat-leaf parsley
  • 36 littleneck clams in shells, scrubbed (about 2 1/2 pounds)
  • 3 cups broccoli florets
  • 1 pound uncooked linguine
  • 6 quarts water
  • 6 garlic cloves, sliced
  • ¾ cup water
  • + 3 more ingredients
    • 3 tablespoons extravirgin olive oil, divided
    • 2 ½ teaspoons salt, divided
    • ½ teaspoon crushed red pepper

Bring 3/4 cup water to a boil in a large stockpot. Add clams; cover and cook 4 minutes or until shells open. Remove clams from pan; reserve 1 cup cooking liquid. Discard any unopened shells. Cool clams. Remove meat from shells; chop. Discard shells. Bring 6 quarts water and 2 teaspoons salt to a ...

View full recipe at My Recipes

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