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Linguine With White Clam and Broccoli Sauce

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“Cooking Light, Lidia Bastianich”
READY IN:
1hr 17mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring ¾ cup water to a boil in a stockpot; add clams, cover, and cook 4 minutes or until shells open.
  2. Remove clams form pan, and reserve cooking liquid.
  3. Discard any unopened shells; cool clams; remove meat from shells; chop; discard shells.
  4. Bring 6 quarts water and 2 teaspoons salt to a boil in a stockpot.
  5. Add in broccoli; cook 2 minutes or until broccoli is bright green; remove broccoli with a slotted spoon; place broccoli in a colander, and rinse with cold water; drain broccoli and coarsely chop.
  6. Return water to a boil in stock pot; stir in pasta; partially cover, and return to a boil, stirring frequently.
  7. Cook 6 minutes or until pasta is al dente, stirring occasionally; drain.
  8. While pasta cooks, heat 2 tablespoons oil in a big nonstick skillet over medium heat.
  9. Add in garlic; cook 1 minute or until fragrant and beginning to turn golden, stirring constantly.
  10. Add in broccoli and pepper; cook 2 minutes or until broccoli sizzles.
  11. Stir in clams and reserved 1 cup cooking liquid; bring to a boil.
  12. Decrease heat, and simmer 2 minutes or until broccoli is tender.
  13. Add pasta to pan; stirring well to coat; bring mixture to a boil; stir in remaining ½ teaspoon salt and chopped parsley; cook 1 minute, stirring constantly.
  14. Place about 1 cup pasta mixture in each of 6 bowls; drizzle each serving with ½ teaspoon oil; serve immediately.

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