Ingredients Jump to Instructions ↓

  1. 1 pound conghilie (small shells) pasta

  2. 1 pound broccoli, cut into florets (about 4 cups)

  3. 1/4 cup extra-virgin olive oil

  4. 3 cloves garlic, minced

  5. 1/8 teaspoon red pepper flakes

  6. 1/2 teaspoons kosher salt

  7. 1/4 teaspoon freshly ground black pepper

  8. 1 pound small littleneck clams, scrubbed

  9. 1 pound mussels, debearded

  10. 1 cup white wine

  11. 1/3 cup chopped fresh flat-leaf parsley

Instructions Jump to Ingredients ↑

  1. 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 into the pasta water and continue cooking until the pasta is tender but still firm to the bite, and the broccoli is blanched, about 2 to 3 minutes. Drain pasta and broccoli, reserving 1 cup of the cooking liquid. Meanwhile, in a large, heavy skillet heat the olive oil over medium heat. Add the garlic, red pepper flakes, salt and pepper and saute for 3 minutes. Add the clams, mussels, and wine. 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. Toss to combine. Transfer to a serving platter and serve immediately.


Send feedback