Photo of Tagliatelle with clams and broccoli by WW

Tagliatelle with clams and broccoli

Points® value
Total Time
40 min
25 min
15 min
Steamed clams are so good—and so easy—over pasta. This dish ups the ante with broccoli, shallots, and fresh (not dried) tagliatelle. Add a little heat by sprinkling in a generous pinch of red pepper flakes along with the broth in step 3.


Cooked fresh plain pasta

8 oz, tagliatelle, linguine, or fettuccine variety

Broccoli florets

2 cup(s), small

Olive oil

1 tbsp(s)


2 item(s), finely chopped


3 clove(s), large, minced

Littleneck clams

40 item(s), or manila clams, scrubbed

Chicken broth

½ cup(s)

Fresh lemon with peel

½ item(s), grated zest and juice

Black pepper

¼ tsp(s)

Fresh parsley

2 tbsp(s), chopped fresh, flat- leaf variety


  1. Bring large pot of salted water to boil. Add pasta and broccoli and cook until pasta is tender, about 2 minutes. Drain and transfer to large bowl; cover to keep warm.
  2. Meanwhile, heat oil in 14-inch skillet or Dutch oven over medium heat. Add shallots and cook, stirring frequently, until softened, about 2 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds longer.
  3. Add clams to skillet and cook 1 minute. Add broth and lemon zest and juice; cook, covered, until clams open, about 8 minutes. Discard any clams that do not open. Add pasta, broccoli, and pepper to clams; cook, tossing, until mixed well and heated through, about 1 minute longer. Divide evenly among 4 large shallow bowls and sprinkle with parsley.
  4. Serving size: about 10 clams with 1 1/2 cups pasta and sauce


Serving idea: Saucy pasta dishes call for crusty Italian bread, right? A 1-ounce slice per serving won’t up the Points values by much.