Pasta with Clams and Mussels

By exdircomp

Ingredients

• one pound of linguine (I used DeCio Pasta - Chili Cilantro or Tomato Sonoran Spice
• http://www.deciopasta.com/) - optional
• 1 pound broccoli, cut into florets (about 4 cups)
• 1/4 cup extra-virgin olive oil
• 3 cloves garlic, minced
• 1/8 teaspoon red pepper flakes
• 1/2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 pound small littleneck clams, scrubbed
• 1 pound mussels, debearded
• 1 cup white wine
• 1/3 cup chopped fresh flat-leaf parsley

Details

Servings 4

Preparation

Step 1

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to directions, stirring occasionally. Add the broccoli into the pasta water and continue cooking until the pasta is tender but still firm to the bite, and the broccoli is blanched, about 2 to 3 minutes. Drain pasta and broccoli, reserving 1 cup of the cooking liquid.

Meanwhile, in a large, heavy skillet heat the olive oil over medium heat. Add the garlic, red pepper flakes, salt and pepper and saute for 3 minutes. Add the clams, mussels, and wine. Cook for 5 minutes, making sure all the shells have opened. Discard any shells that remain closed. Sprinkle with the parsley.

In a large bowl, toss together the pasta, broccoli, and shellfish. Add the reserved pasta water, 1/4 cup at a time, to moisten. Toss to combine. Transfer to a serving platter and serve immediately.