tagliolini with clams and broccoli

tagliolini con vongole e broccoli

4 to 6






Bring a large pot of salted water to a boil.
In a deep heavy skillet with lid, combine clams and 1/2 cup water; cover, and cook over medium heat, shaking pan occasionally, just until clams open, about 5 minutes (littlenecks may take longer, depending on size; discard any clams that do not open). Reserving clam cooking liquid, strain clams through a fine-mesh sieve. Transfer clams to a bowl and let stand until cool enough to handle, then remove meat from shells; discard shells. Transfer 1 cup clam cooking liquid to a small saucepan and cover to keep warm.
To the pot of boiling water, add broccoli and pasta. Cook, stirring occasionally, until pasta is al dente. Meanwhile, in a small saucepan, combine oil, garlic, parsley, pepper flakes and pinch salt; heat over very low heat, until garlic is fragrant and oil is infused with flavor, about 4 minutes; remove from heat and set aside.
Reserving 1 cup pasta cooking liquid, strain pasta and broccoli, then return to pot. Add clams, 1 cup clam cooking liquid and oil mixture; heat over medium heat, tossing to combine, for 1 to 2 minutes. Season with salt to taste and moisten with pasta cooking liquid, as desired. Serve immediately.