Linguini With White Clam Sauce And Broccoli

• 1 (16 oz.) pkg. linguini
• 1/4 c. olive oil or mixed half and half with vegetable oil
• 2 tsp. minced fresh garlic
• 3 (6 1/2 oz.) cans minced clams, drained and liquid reserved
• 1/4 c. chopped fresh parsley
• 2 tsp. dried oregano
• 1/2 tsp. dried thyme
• 3/4 tsp. salt
• 1/2 tsp. pepper
• 1 (10 oz.) pkg. frozen broccoli florets
• grated Parmesan cheese
• chopped fresh parsley

1. Start cooking linguini according to package directions.
2. While linguini cooks, make sauce.
3. In a heavy 2-quart saucepan cook oil and garlic about one minute over moderate heat, until garlic just starts to turn golden.
4. Add clam liquid, parsley, oregano, thyme, salt and pepper.
5. Reduce heat to moderately low and simmer 5 minutes, stirring occasionally.
6. Reduce heat to low, stir in clams and heat thoroughly.
7. Remove from heat.
8. Meanwhile, when linguini is almost cooked, add broccoli to the pot and cook a few minutes, until tender but still firm.
9. Drain linguini and broccoli in a colander.
10. Put into a large warmed shallow bowl and pour clam sauce over pasta.
11. Sprinkle with parsley.
12. Serve with grated cheese.
13. Serves 4.

linguini, olive oil, fresh garlic, clams, fresh parsley, oregano, thyme, salt, pepper, frozen broccoli florets, parmesan cheese, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=930826 (may not work)