Conghilie With Clams and Mussels

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1 pound conghilie (small shells) pasta
  • 1 pound broccoli, cut into florets (about 4 cups)
  • 1/4 cup extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1/8 teaspoon red pepper flakes
  • 1/2 teaspoons kosher 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
Directions

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.


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    This recipe is featured in:

    Italian Cooking Basics