Linguine with White Clam and Broccoli Sauce

This recipe comes from Cooking Light and was adapted from an original recipe by Lydia Bastianich. I'd never cooked clams before, but this was really easy. It's one of those dishes where you feel like a real chef! I made this along with the poached pairs for Valentine's Day.

Makes 6 servings (I halved the recipe below since I cooked only for two)

36 Littleneck clams (about 2.5 lb.) scrubbed
6 quarts + 3/4 c. water
2 1/2 teaspoons salt, divided
3 cups broccoli florets
1 pound uncooked linguine
3 tablespoons extra virgin olive oil, divided
6 cloves garlic sliced
1/2 teaspoon crushed red pepper
1/4 cup chop flat leaf parsley

Bring pot of 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. Serve immediately. (I added parmesan to the top of the dishes for a little added salt and tang.)

Grade: B