Linguine with White Clam and Broccoli Sauce
Linguine with White Clam and Broccoli Sauce is a dairy free and pescatarian main course. This recipe serves 6. One serving contains 388 calories, 16g of protein, and 9g of fat. This recipe covers 22% of your daily requirements of vitamins and minerals. A mixture of garlic cloves, pepper, linguine, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.
Bring 3/4 cup water to a boil in a large stockpot.
Add clams; cover and cook 4 minutes or until shells open.
Remove clams from pan; reserve 1 cup cooking liquid. Discard any unopened shells. Cool clams.
Remove meat from shells; chop. Discard shells.
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 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 reserved 1 cup cooking liquid; bring to a boil. Reduce heat, and simmer 2 minutes or until broccoli is tender.
Add pasta to skillet, stirring well to coat. Bring mixture to a boil. Stir in remaining 1/2 teaspoon salt and chopped parsley; cook 1 minute, stirring constantly.
Place about 1 cup pasta mixture in each of 6 bowls; drizzle each serving with 1/2 teaspoon oil.