Tagliatelle with clams and broccoli

Tagliatelle with Clams and Broccoli

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. Saucy pasta dishes call for crusty Italian bread, right?


Cooked fresh plain pasta

8 oz, tagliatelle variety


2 cup(s), chopped, small florets

Olive oil

1 Tbsp


2 medium, finely chopped


3 large clove(s), minced

Little neck clams

40 item(s), scrubbed (4 pounds)

Chicken broth

½ cup(s)

Lemon zest

½ Tbsp, grated

Fresh lemon juice

1 Tbsp

Black pepper

¼ tsp

Fresh parsley

2 Tbsp, chopped


  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