Best Sea Shells Con Broccoli Recipes

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SHELLS WITH BROCCOLI RABE & PANCETTA



Shells with Broccoli Rabe & Pancetta image

Provided by Ina Garten Bio & Top Recipes

Categories     main-dish

Time 25m

Yield 4 to 5 servings

Number Of Ingredients 9

Kosher salt and freshly ground black pepper
1 1/2 pounds broccoli rabe (1 to 2 bunches)
1 pound large pasta shells, such as Barilla
Good olive oil
1/2 pound pancetta, 1/4-inch diced (see Cook's Note)
2 garlic cloves, minced
1 teaspoon crushed red pepper flakes
8 to 10 ounces fresh ricotta, store-bought or homemade
Freshly grated Italian Parmesan cheese, for serving

Steps:

  • Bring a large (11 by 5 1/2-inch) pot of water to a boil and add 1 tablespoon salt. Remove and discard the bottom third of the broccoli rabe and slice the rest crosswise in 2-inch pieces. When the water boils, cook the broccoli rabe for 2 to 3 minutes, until just tender. With a wire skimmer or tongs, lift the broccoli rabe (don't drain the pot!) into a large bowl and set aside. Bring the water back to a boil, add the shells, and cook al dente according to the directions on the package. Reserve 1 cup of the cooking liquid, drain the pasta, and set aside.
  • Meanwhile, heat 2 tablespoons olive oil in a large (12-inch) sauté pan, add the pancetta, and cook over medium heat for 8 minutes, stirring occasionally, until the pancetta is browned. Add the garlic and cook for one minute. Add the broccoli rabe and red pepper flakes and toss well. Add the cooked shells, 1 teaspoon salt, and 1 teaspoon black pepper and toss. Cook over medium heat for a few minutes, until all the ingredients are heated through, adding enough of the reserved cooking water so the pasta isn't dry. Serve hot in large shallow bowls with a large dollop of ricotta and drizzled with olive oil, and with grated Parmesan on the side.

LIDIA'S LINGUINI WITH BROCCOLI AND CLAM SAUCE



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

CONGHILIE WITH CLAMS, MUSSELS, AND BROCCOLI



Conghilie with Clams, Mussels, and Broccoli image

You don't often see recipes for seafood pastas that incorporate vegetables other than the occasional chopped tomato, but broccoli adds a lot of body, color, and substance to this pasta dish. I love broccoli, but if you don't, feel free to substitute your favorite green vegetable. It's a great quick, elegant meal.

Yield 4 to 6 servings

Number Of Ingredients 11

1 pound conghilie (small shells) pasta
1 pound broccoli, cut into 1-inch florets (about 4 cups)
1/4 cup olive oil
3 garlic cloves, minced
1/8 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound small littleneck clams, scrubbed
1 pound mussels, debearded
1 cup white wine
1/3 cup chopped fresh flat-leaf parsley

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 6 minutes, stirring occasionally. Add the broccoli to the pasta water and continue cooking until the pasta is tender but still firm to the bite, and the broccoli is blanched, about 4 minutes more. Drain the pasta and broccoli, reserving 1 cup of the cooking liquid.
  • Meanwhile, heat the olive oil in a large, heavy skillet over medium heat. Add the garlic, red pepper flakes, salt, and pepper, and sauté for 1 to 2 minutes, or until fragrant. Add the clams, mussels, and wine. Cover and cook for 5 minutes, making sure all the shells have opened. (Discard any shells that remain closed.) Sprinkle with the parsley.
  • In a large bowl, toss together the pasta, broccoli, and shellfish. Add the reserved pasta water, 1/4 cup at a time, to moisten, and toss to combine. Transfer to a platter and serve immediately.

SEA SHELLS CON BROCCOLI



Sea Shells Con Broccoli image

delicious main or side dish. Found on my muellers sea shells pasta box. Very flavorful and easy. can add grilled chicken or shrimp to make a main course. I served with chicken cordon blue casserole on this website..... enjoy

Provided by jellyko

Categories     Pasta Shells

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

16 ounces muellers sea pasta shells (or other brand, or your favorite noodle)
4 cups fresh broccoli florets, uncooked
1/4 cup extra virgin olive oil
4 garlic cloves, mince or 1 teaspoon garlic powder
1 teaspoon dried basil
1/2 tablespoon dried rosemary
1/4 cup sun-dried tomato, chopped fine
1/4 cup white wine (optional)
1 cup chicken broth or 1 cup vegetable broth
1 cup parmesan cheese
salt and pepper

Steps:

  • cook sea shells (noodles) to package directions, adding broccoli the last 2-3 minutes of cooking time.
  • Drain, cover, and set aside.
  • Heat olive oil in a larg skillet; add garlic, basil rosemary, and sun dried tomatoes.
  • cook 1 minute.
  • add wine and reduce by 1/2. Add broth.
  • Toss broccoli and shells with broth mixture and stir until heated through.
  • Add cheese and season to taste with salt and pepper.

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