Conghilie with Clams and Mussels

Conghilie with Clams and Mussels
Conghilie with Clams and Mussels

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    pound conghilie (small shells) pasta

  • 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

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 6 minutes, 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.

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