Conghilie with Clams, Mussels, and Broccoli

• 1 pound conghilie (small shells) pasta
• 1 pound broccoli, cut into 1-inch florets (about 4 cups)
• 1/4 cup olive oil
• 3 garlic cloves, minced
• 1/8 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 pound small littleneck clams, scrubbed
• 1 pound mussels, debearded
• 1 cup white wine
• 1/3 cup chopped fresh flat-leaf parsley

1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook for 6 minutes, stirring occasionally.
3. Add the broccoli to the pasta water and continue cooking until the pasta is tender but still firm to the bite, and the broccoli is blanched, about 4 minutes more.
4. Drain the pasta and broccoli, reserving 1 cup of the cooking liquid.
5. Meanwhile, heat the olive oil in a large, heavy skillet over medium heat.
6. Add the garlic, red pepper flakes, salt, and pepper, and saute for 1 to 2 minutes, or until fragrant.
7. Add the clams, mussels, and wine.
8. Cover and cook for 5 minutes, making sure all the shells have opened.
9. (Discard any shells that remain closed.)
10. Sprinkle with the parsley.
11. In a large bowl, toss together the pasta, broccoli, and shellfish.
12. Add the reserved pasta water, 1/4 cup at a time, to moisten, and toss to combine.
13. Transfer to a platter and serve immediately.

conghilie, broccoli, olive oil, garlic, red pepper, salt, freshly ground black pepper, littleneck clams, mussels, white wine, parsley

Taken from www.epicurious.com/recipes/food/views/conghilie-with-clams-mussels-and-broccoli-394293 (may not work)