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Tagliatelle with clams and broccoli

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

Ingredients

Cooked fresh plain pasta

8 oz, tagliatelle variety

Broccoli

2 cup(s), chopped, small florets

Olive oil

1 Tbsp

Shallot

2 medium, finely chopped

Garlic

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

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

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