I had to take a picture of the clams before they were de-clammed, because they were so photogenic.
2. I had to tell the Southern husband that he won the lucky job of taking all the clam meat out of all the clams. (Which he did with his usual happy attitude towards life, and which took him about 3 minutes, before you start feeling all sorry for him.)
After that it was smooth sailing. The broccoli and pasta cooks up in the same pot. Meantime you make a quick sauce of olive oil sauteed with lots of fresh garlic. Toss the whole thing together – the pasta and broccoli, the clam meat, the olive oil sauce and a little reserved clam juice, parsley and red pepper and you are done! The Southern husband went on and on about how delicious this one was, and I assured him it was primarily because of how the clams were removed from the clam shells. Hey, it’s important to keep the kitchen help happy and motivated, right?
So, shake up your pasta with clam sauce!
Serves: 4-6 servings
- 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
- 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.
- 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.
- Add pasta to the water and cook according to package directions. Drain.
- 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.
- Add pasta to skillet and toss until coated. Stir in parsley, red pepper and the clams.
- Divide among plates, drizzle with a little more olive oil and serve.
Recipe adapted from My Recipes