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Spaghetti With Littleneck Clams And Broccoli

  • 1serving
  • 1437calories

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
MineralsPhosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 12 ounces spaghetti

  3. 1 bunch broccoli -- cut into bite size

  4. 1 piece (2 cups small florets)

  5. 3 dozen littleneck clams -- scrubbed

  6. 1 cup dry white wine or imported dry vermouth

  7. 1 teaspoon dried oregano

  8. 1 bay leaf

  9. 2 tablespoons extra vergin olive oil

  10. 2 tablespoons chopped fresh thyme or 1 teaspoon dried -- thyme

Instructions Jump to Ingredients ↑

  1. Cook pasta in large pot of boiling salted water until almost tender. Add broccoli and cook until pasta is tender but still firm to bite and broccoli is crisp-tender. Drain.

  2. Meanwhile combine clams, wine, oregano and bay leaf in heavy large saucepan. Bring to boil. Cover and cook until clams open, shaking pan occasionally, about 8 minutes. Discard any clams that do not open.

  3. Toss pasta with oil, thyme and oregano. Season with salt and pepper. Top with clams and serve.

  4. Prep Time: 10 minutes Cook Time: 20 minutes Makes: 4 servings Fresh-from-the-sea clams and bright green florets of broccoli make this a sophisticated and extra special entree.

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