ORECCHIETTE WITH CLAMS AND BROCCOLI

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Orecchiette with Clams and Broccoli image

We love the quality and convenience of frozen artichoke hearts in this dish. You'll also save time on prep without sacrificing flavor with this pantry-driven, full-flavored pasta dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
12 ounces orecchiette
2 cups grated broccoli florets (grated on the large holes of a box grater)
1/4 cup breadcrumbs
3 tablespoons plus 2 teaspoons extra-virgin olive oil, plus more for drizzling
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
24 littleneck clams, scrubbed
1/4 cup dry white wine
2 tablespoons unsalted butter

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the grated broccoli during the last 30 seconds of cooking. Reserve 1 cup cooking water, then drain.
  • Meanwhile, combine the breadcrumbs and 2 teaspoons olive oil in a small nonstick skillet over medium heat. Season with salt and cook, stirring occasionally, until golden brown, about 5 minutes; remove to a bowl.
  • Heat the remaining 3 tablespoons olive oil with the garlic in a separate pot over medium-high heat. Cook until the garlic is just golden, about 3 minutes. Add the red pepper flakes, clams and wine. Cover and cook until the clams open, 5 to 7 minutes; remove the clams to a bowl using a slotted spoon (discard any unopened clams). Add the butter, pasta, broccoli and 1/2 cup of the reserved cooking water to the pot; cook, stirring, until the pasta is well coated, about 1 minute. Gradually add the remaining 1/2 cup cooking water if the pasta seems dry.
  • Stir the clams and any juices into the pasta. Drizzle each serving with olive oil and sprinkle with the breadcrumbs.

Nutrition Facts : Calories 570, Fat 22 grams, SaturatedFat 6 grams, Cholesterol 31 milligrams, Sodium 498 milligrams, Carbohydrate 72 grams, Fiber 4 grams, Protein 21 grams, Sugar 4 grams

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