LIDIA'S LINGUINI WITH BROCCOLI AND CLAM SAUCE

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Lidia's Linguini With Broccoli and Clam Sauce image

I am posting this recipe by Lidia Matticchio Bastianich by request of one of the members of the Italian cooking forum. I have never had a chance to try it myself but it looks and sounds fabulous, just like everything Lidia prepares on her TV show. I am guessing about the preparation time so if anyone tries this recipe, please let me know how long it took to prepare!

Provided by Irmgard

Categories     European

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

3 cups broccoli florets
36 littleneck clams
1 lb linguine
1/2 cup extra virgin olive oil
6 cloves garlic, peeled and sliced
1/2 teaspoon crushed red pepper flakes
1/4 cup chopped fresh Italian parsley

Steps:

  • Cook the broccoli in a large saucepan of boiling salted water for 2 minutes, then drain and cool under cold running water.
  • Drain well and then chop coarsely.
  • Scrub and shuck the clams, reserving the liquid.
  • Strain the liquid, chop the clams, and combine them with the liquid.
  • Bring 6 quarts of salted water to a boil over high heat and add the linguini.
  • Return to a boil, stirring frequently.
  • Cook the pasta, partially covered and stirring occasionally, until almost al dente, about 6 minutes.
  • Heat the olive oil in a large skillet and add the garlic, cooking until golden, about 2 minutes.
  • Add the broccoli and crushed red pepper and cook until the broccoli sizzles, about 2 minutes.
  • Add the clams and their liquid and bring to a boil.
  • Ladle about 1/2 cup of the pasta water into the skillet.
  • Bring to a boil and then reduce to a simmer, cooking until the broccoli is tender, about 4 minutes.
  • Drain the pasta, return it to the pot, and pour in the sauce.
  • Bring the sauce and pasta to a boil, stir in the parsley and adjust the seasoning, adding salt and crushed red pepper if necessary.
  • Cook, stirring until the pasta is done and there is enough sauce to coat the pasta generously but still form a small pool in the bottom of the pot, 1 to 2 minutes.
  • Served drizzled with some of the extra virgin olive oil.

Nutrition Facts : Calories 521, Fat 20.1, SaturatedFat 2.8, Cholesterol 29.6, Sodium 64.4, Carbohydrate 62, Fiber 2.6, Sugar 1.4, Protein 22.4

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