Wednesday, July 23, 2008

Linguine with White Clam and Broccoli Sauce

6 quarts water
2 1/2 teaspoons salt, divided
3 cups broccoli florets
1 pound uncooked fresh linguine
3 tablespoons extravirgin olive oil, divided
6 garlic cloves, sliced
2 cans chopped clams, undrained
1/2 teaspoon crushed red pepper
1/4 cup chopped fresh flat-leaf parsley

Bring 6 quarts water and 2 teaspoons salt to a boil in stockpot. Add broccoli, and cook 2 minutes or until the broccoli is bright green. Remove broccoli with a slotted spoon (do not drain water from stockpot). Place broccoli in a colander, and rinse with cold water. Drain broccoli; coarsely chop.

Return water to a boil in stockpot. Stir in pasta; partially cover, and return to a boil, stirring frequently. Cook 4-6 minutes or until the pasta is al dente, stirring occasionally.

While pasta cooks, heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add garlic; cook 1 minute or until fragrant and beginning to turn golden, stirring constantly. Add broccoli and pepper; cook 2 minutes or until broccoli sizzles. Stir in clams and their juices; bring to a boil. Reduce heat, and simmer 2 minutes or until broccoli is tender.

Add pasta to skillet, stirring well to coat. Place about 1 cup pasta mixture in each of 6 bowls; drizzle each serving with 1/2 teaspoon oil. Serve immediately.

--Adapted from Cooking Light magazine

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