Lidia'S Linguini With Broccoli And Clam Sauce

• 3 cups broccoli florets
• 36 littleneck clams
• 1 lb linguine
• 1/2 cup extra virgin olive oil
• 6 cloves garlic, peeled and sliced
• 1/2 teaspoon crushed red pepper flakes
• 1/4 cup chopped fresh Italian parsley

1. Cook the broccoli in a large saucepan of boiling salted water for 2 minutes, then drain and cool under cold running water.
2. Drain well and then chop coarsely.
3. Scrub and shuck the clams, reserving the liquid.
4. Strain the liquid, chop the clams, and combine them with the liquid.
5. Bring 6 quarts of salted water to a boil over high heat and add the linguini.
6. Return to a boil, stirring frequently.
7. Cook the pasta, partially covered and stirring occasionally, until almost al dente, about 6 minutes.
8. Heat the olive oil in a large skillet and add the garlic, cooking until golden, about 2 minutes.
9. Add the broccoli and crushed red pepper and cook until the broccoli sizzles, about 2 minutes.
10. Add the clams and their liquid and bring to a boil.
11. Ladle about 1/2 cup of the pasta water into the skillet.
12. Bring to a boil and then reduce to a simmer, cooking until the broccoli is tender, about 4 minutes.
13. Drain the pasta, return it to the pot, and pour in the sauce.
14. Bring the sauce and pasta to a boil, stir in the parsley and adjust the seasoning, adding salt and crushed red pepper if necessary.
15. Cook, stirring until the pasta is done and there is enough sauce to coat the pasta generously but still form a small pool in the bottom of the pot, 1 to 2 minutes.
16. Served drizzled with some of the extra virgin olive oil.

broccoli florets, littleneck clams, linguine, extra virgin olive oil, garlic, red pepper, fresh italian parsley

Taken from www.food.com/recipe/lidias-linguini-with-broccoli-and-clam-sauce-109303 (may not work)