Orecchiette with Clams and Broccoli

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
  • Nutrition Info
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Kosher salt

12 ounces orecchiette

2 cups grated broccoli florets (grated on the large holes of a box grater)

1/4 cup breadcrumbs

3 tablespoons plus 2 teaspoons extra-virgin olive oil, plus more for drizzling

4 cloves garlic, thinly sliced

1/2 teaspoon red pepper flakes

24 littleneck clams, scrubbed

1/4 cup dry white wine

2 tablespoons unsalted butter


  1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the grated broccoli during the last 30 seconds of cooking. Reserve 1 cup cooking water, then drain.
  2. Meanwhile, combine the breadcrumbs and 2 teaspoons olive oil in a small nonstick skillet over medium heat. Season with salt and cook, stirring occasionally, until golden brown, about 5 minutes; remove to a bowl.
  3. Heat the remaining 3 tablespoons olive oil with the garlic in a separate pot over medium-high heat. Cook until the garlic is just golden, about 3 minutes. Add the red pepper flakes, clams and wine. Cover and cook until the clams open, 5 to 7 minutes; remove the clams to a bowl using a slotted spoon (discard any unopened clams). Add the butter, pasta, broccoli and 1/2 cup of the reserved cooking water to the pot; cook, stirring, until the pasta is well coated, about 1 minute. Gradually add the remaining 1/2 cup cooking water if the pasta seems dry.
  4. Stir the clams and any juices into the pasta. Drizzle each serving with olive oil and sprinkle with the breadcrumbs.