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 small 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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