ORECCHIETTE WITH CLAMS AND BROCCOLI
We love the quality and convenience of frozen artichoke hearts in this dish. You'll also save time on prep without sacrificing flavor with this pantry-driven, full-flavored pasta dish.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 570, Fat 22 grams, SaturatedFat 6 grams, Cholesterol 31 milligrams, Sodium 498 milligrams, Carbohydrate 72 grams, Fiber 4 grams, Protein 21 grams, Sugar 4 grams
CONGHILIE WITH CLAMS, MUSSELS, AND BROCCOLI
You don't often see recipes for seafood pastas that incorporate vegetables other than the occasional chopped tomato, but broccoli adds a lot of body, color, and substance to this pasta dish. I love broccoli, but if you don't, feel free to substitute your favorite green vegetable. It's a great quick, elegant meal.
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- 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 to the pasta water and continue cooking until the pasta is tender but still firm to the bite, and the broccoli is blanched, about 4 minutes more. Drain the pasta and broccoli, reserving 1 cup of the cooking liquid.
- Meanwhile, heat the olive oil in a large, heavy skillet over medium heat. Add the garlic, red pepper flakes, salt, and pepper, and sauté for 1 to 2 minutes, or until fragrant. Add the clams, mussels, and wine. Cover and 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, and toss to combine. Transfer to a platter and serve immediately.
CONCHIGLIE WITH CLAMS AND MUSSELS
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- 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.
ZITI WITH MUSSELS AND BROCCOLI
Provided by Pierre Franey
Categories dinner, one pot, pastas, main course
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Place the mussels in a saucepan with the bay leaf and cloves. Cover tightly and cook over high heat, shaking the pan occasionally, about 3 minutes or until all the mussels are opened.
- Remove the mussels with a slotted spoon and set aside to cool. Reserve the broth from the mussels, and strain. When the mussels are cool enough to handle, remove the meat and discard the shells.
- Cut the broccoli into florets by removing the stems, then peel and cut the stems into bite-size pieces. Drop the broccoli into boiling salted water to cover and when the water returns to a boil, cook exactly 1 minute. Scoop out the broccoli and let the water return to a boil.
- Add the ziti to the boiling water, stir and cook about 9 minutes, or to the desired degree of doneness. Do not overcook. Drain.
- Meanwhile, heat the oil in a large skillet. Add the garlic and cook briefly, but do not brown. Add the tomatoes, tomato paste, the reserved mussel cooking liquid, oregano, jalapeno pepper, salt and pepper. Bring to a boil and simmer 5 minutes.
- Add the drained ziti and cook, stirring, for 2 minutes. Add the mussels, the broccoli and butter. Toss and serve.
Nutrition Facts : @context http, Calories 530, UnsaturatedFat 11 grams, Carbohydrate 64 grams, Fat 18 grams, Fiber 7 grams, Protein 30 grams, SaturatedFat 5 grams, Sodium 971 milligrams, Sugar 8 grams, TransFat 0 grams
LIDIA'S LINGUINI WITH BROCCOLI AND CLAM SAUCE
I am posting this recipe by Lidia Matticchio Bastianich by request of one of the members of the Italian cooking forum. I have never had a chance to try it myself but it looks and sounds fabulous, just like everything Lidia prepares on her TV show. I am guessing about the preparation time so if anyone tries this recipe, please let me know how long it took to prepare!
Provided by Irmgard
Categories European
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook the broccoli in a large saucepan of boiling salted water for 2 minutes, then drain and cool under cold running water.
- Drain well and then chop coarsely.
- Scrub and shuck the clams, reserving the liquid.
- Strain the liquid, chop the clams, and combine them with the liquid.
- Bring 6 quarts of salted water to a boil over high heat and add the linguini.
- Return to a boil, stirring frequently.
- Cook the pasta, partially covered and stirring occasionally, until almost al dente, about 6 minutes.
- Heat the olive oil in a large skillet and add the garlic, cooking until golden, about 2 minutes.
- Add the broccoli and crushed red pepper and cook until the broccoli sizzles, about 2 minutes.
- Add the clams and their liquid and bring to a boil.
- Ladle about 1/2 cup of the pasta water into the skillet.
- Bring to a boil and then reduce to a simmer, cooking until the broccoli is tender, about 4 minutes.
- Drain the pasta, return it to the pot, and pour in the sauce.
- Bring the sauce and pasta to a boil, stir in the parsley and adjust the seasoning, adding salt and crushed red pepper if necessary.
- Cook, stirring until the pasta is done and there is enough sauce to coat the pasta generously but still form a small pool in the bottom of the pot, 1 to 2 minutes.
- Served drizzled with some of the extra virgin olive oil.
Nutrition Facts : Calories 521, Fat 20.1, SaturatedFat 2.8, Cholesterol 29.6, Sodium 64.4, Carbohydrate 62, Fiber 2.6, Sugar 1.4, Protein 22.4
LINGUINE WITH WHITE CLAM AND BROCCOLI SAUCE
You can chop the garlic if you like, but I prefer slices. They are mellower in flavor and become part of the texture of the dish. In most pasta dishes the idea is to make just enough sauce to coat the pasta lightly. When clam sauce is served with linguine, however, there should be a little extra broth. Other hard-shelled clams, such as Manila or butter clams, make a good substitute, but I love littleneck clams for this sauce. With this dish, as with many pasta dishes using long, thin pasta shapes, I prefer to cook the pasta very al dente and finish it in the sauce. It's a balancing act-determining when the pasta is ready and the sauce is the right consistency-but you can always hold the pasta or the sauce for a minute or two, while the other one catches up.
Yield makes 6 servings
Number Of Ingredients 8
Steps:
- Cook the broccoli in a large saucepan of boiling salted water just until it is softened a little bit, about 2 minutes. Drain it well and cool under cold running water. Drain completely, then chop the broccoli coarsely.
- Scrub and shuck the clams according to the directions on page 7, reserving the liquid. Strain the liquid, chop the clams, and combine them with the liquid.
- Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. Stir the linguine into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until not quite done al dente, about 6 minutes.
- Meanwhile, heat 1/4 cup of the olive oil in a large skillet over medium-high heat. Scatter the garlic over the oil and cook, shaking the pan, until golden, about 2 minutes. Add the blanched broccoli and crushed red pepper and cook until the broccoli is sizzling, about 2 minutes. Pour in the clams and their liquid and bring to a boil. Ladle about 1/2 cup of pasta-cooking water into the skillet. Bring to a boil, then lower the heat so the sauce is at a lively simmer. Cook until the broccoli is tender, about 4 minutes.
- If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet. If not, drain the pasta, return it to the pot, and pour in the sauce. Bring the sauce and pasta to a boil, stir in the parsley, and check the seasoning, adding salt and crushed red pepper if necessary. Cook, stirring, until the pasta is done and there is enough sauce to coat the pasta generously but still form a small pool in the bottom of the pan, 1 to 2 minutes. Divide the pasta among warmed bowls, spooning some of the sauce from the pan and drizzling some of the remaining olive oil over each serving.
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