STREAMING NOW: Taste in Translation

Linguine With White Clam and Broccoli Sauce

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Cooking Light, Lidia Bastianich”
1hr 17mins

Ingredients Nutrition


  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a