Tagliatelle with clams and broccoli
3
Points®
Total time: 40 min • Prep: 25 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Cooked fresh plain pasta
8 oz
Broccoli florets
2 cup(s)
Olive oil
1 tbsp(s)
Shallots
2 item(s)
Garlic
3 clove(s), large
Littleneck clams
40 item(s)
Chicken broth
½ cup(s)
Fresh lemon with peel
½ item(s)
Black pepper
¼ tsp(s)
Fresh parsley
2 tbsp(s)
Instructions
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
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.