Lidias Linguini With Broccoli And Clam Sauce Food

LIDIA'S LINGUINI WITH BROCCOLI AND CLAM SAUCE

Steps:

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

LINGUINE WITH WHITE CLAM AND BROCCOLI SAUCE

Steps:

• Bring ¾ cup water to a boil in a stockpot; add clams, cover, and cook 4 minutes or until shells open.
• Remove clams form pan, and reserve cooking liquid.
• Discard any unopened shells; cool clams; remove meat from shells; chop; discard shells.
• Bring 6 quarts water and 2 teaspoons salt to a boil in a stockpot.
• Add in broccoli; cook 2 minutes or until broccoli is bright green; remove broccoli with a slotted spoon; place broccoli in a colander, and rinse with cold water; drain broccoli and coarsely chop.
• Return water to a boil in stock pot; stir in pasta; partially cover, and return to a boil, stirring frequently.
• Cook 6 minutes or until pasta is al dente, stirring occasionally; drain.
• While pasta cooks, heat 2 tablespoons oil in a big nonstick skillet over medium heat.
• Add in garlic; cook 1 minute or until fragrant and beginning to turn golden, stirring constantly.
• Add in broccoli and pepper; cook 2 minutes or until broccoli sizzles.
• Stir in clams and reserved 1 cup cooking liquid; bring to a boil.
• Decrease heat, and simmer 2 minutes or until broccoli is tender.
• Add pasta to pan; stirring well to coat; bring mixture to a boil; stir in remaining ½ teaspoon salt and chopped parsley; cook 1 minute, stirring constantly.
• Place about 1 cup pasta mixture in each of 6 bowls; drizzle each serving with ½ teaspoon oil; serve immediately.