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Linguine With White Clam and Broccoli Sauce

34 cup water
36 littleneck clams, scrubbed (about 2 1/2 lb.)
6 quarts water
2 12 teaspoons salt, divided
3 cups broccoli florets
1 lb uncooked linguine
3 tablespoons extra virgin olive oil, divided
6 garlic cloves, minced
12 teaspoon crushed red pepper flakes
14 cup chopped fresh flat-leaf parsley


Bring 3/4 cup water to a boil in a stockpot; add clams, cover, and cook 4 minutes or until shells open. Remove clams form pan, and reserve 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 boil in a stockpot. 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. Return water to a boil in stock pot; stir in pasta; partially cover, and return to a boil, stirring frequently. Cook 6 minutes or until pasta is al dente, stirring occasionally; drain. While pasta cooks, heat 2 tablespoons oil in a big nonstick skillet over medium heat. Add in garlic; cook 1 minute or until fragrant and beginning to turn golden, stirring constantly. Add in broccoli and pepper; cook 2 minutes or until broccoli sizzles. Stir in clams and reserved 1 cup cooking liquid; bring to a boil. Decrease heat, and simmer 2 minutes or until broccoli is tender. 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. Place about 1 cup pasta mixture in each of 6 bowls; drizzle each serving with 1/2 teaspoon oil; serve immediately.

Source: www.food.com