Tagliatelle with clams and broccoli
Cooked fresh plain pasta
8 oz, tagliatelle variety
2 cup(s), small florets
2 medium, finely chopped
3 large clove(s), minced
Little neck clams
40 item(s), scrubbed (4 pounds)
Canned chicken broth
½ Tbsp, grated
Fresh lemon juice
2 Tbsp, chopped
- 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.
- 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.
- 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.
- Serving size: about 10 clams with 1 1/2 cups pasta and sauce