spaghetti with clams and brocolli

Spaghetti with Clams and Brocolli

  • Author: Kate Jackson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American


  • 1 cup white wine
  • 3 pounds littleneck clams
  • 1 head broccoli, cut into florets
  • 1 pound spaghetti or linguine
  • 2 tablespoons butter
  • 1/2 teaspoon red pepper
  • 1/4 cup chopped fresh parsley
  • Olive oil for drizzling


  1. Bring wine 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.
  2. Bring a large pot of water to a boil and salt it liberally. 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.
  3. Add pasta to the water and cook according to package directions. Drain.
  4. While pasta is cooking, reheat the wine liquid in the pot where you cooked the clams and add the butter, simmering until the butter is melted.
  5. Add pasta and brocolli to the pot and toss until coated. Stir in parsley, red pepper and the clam meat..
  6. Divide among plates, drizzle with a little olive oil and serve.