Lidia's Linguini With Broccoli And Clam Sauce

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 3 cups broccoli florets
• 36 littleneck clams
• 1 lb linguine
• 1/2 cup extra virgin olive oil
• 6 cloves garlic, peeled and sliced
• 1/2 teaspoon crushed red pepper flakes
• 1/4 cup chopped fresh italian parsley

Recipe

• 1 cook the broccoli in a large saucepan of boiling salted water for 2 minutes, then drain and cool under cold running water.
• 2 drain well and then chop coarsely.
• 3 scrub and shuck the clams, reserving the liquid.
• 4 strain the liquid, chop the clams, and combine them with the liquid.
• 5 bring 6 quarts of salted water to a boil over high heat and add the linguini.
• 6 return to a boil, stirring frequently.
• 7 cook the pasta, partially covered and stirring occasionally, until almost al dente, about 6 minutes.
• 8 heat the olive oil in a large skillet and add the garlic, cooking until golden, about 2 minutes.
• 9 add the broccoli and crushed red pepper and cook until the broccoli sizzles, about 2 minutes.
• 10 add the clams and their liquid and bring to a boil.
• 11 ladle about 1/2 cup of the pasta water into the skillet.
• 12 bring to a boil and then reduce to a simmer, cooking until the broccoli is tender, about 4 minutes.
• 13 drain the pasta, return it to the pot, and pour in the sauce.
• 14 bring the sauce and pasta to a boil, stir in the parsley and adjust the seasoning, adding salt and crushed red pepper if necessary.
• 15 cook, stirring until the pasta is done and there is enough sauce to coat the pasta generously but still form a small pool in the bottom of the pot, 1 to 2 minutes.
• 16 served drizzled with some of the extra virgin olive oil.