Orecchiette with Clams and Broccoli
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 570
- Total Fat
- 22 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 31 milligrams
- Sodium
- 498 milligrams
- Carbohydrates
- 72 grams
- Dietary Fiber
- 4 grams
- Protein
- 21 grams
- Sugar
- 4 grams
- Total: 35 min
- Active: 35 min
Ingredients
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
Directions
- 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.
- 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.
- 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.
- Stir the clams and any juices into the pasta. Drizzle each serving with olive oil and sprinkle with the breadcrumbs.