Half sleeves broccoli and clams, perfect to make with the last broccoli of the season, easy to make and delicious.
Broccoli and clams are a perfect combination to try, absolutely perfect at any time of the year.
My advice is always to prefer fresh products, purchased at the moment, to have a truly amazing final result.
Below you will find my favorite recipes with clams.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 11 oz half sleeves pasta
- 2.2 lbs clams (lupino or veraci)
- 18 oz broccoli (cleaned)
- 2 tbsps extra virgin olive oil
- 1 tbsp coarse salt (for cooking broccoli and pasta)
- 2 cloves garlic
- 8 cherry tomatoes
Tools
- 1 Pan
- 1 Lid
- 1 Cutting board
- 1 Knife
- 1 Slotted spoon
- 1 Pot
Steps
To make Half sleeves broccoli and clams, first open the clams in a large pan with a drizzle of oil and a ladle of water.
Use a lid if necessary.
Once the clams have opened, strain the liquid with a sieve and set the clams aside.
In the meantime, blanch the cut and washed broccoli in plenty of salted water.
Remove them with a slotted spoon and continue to cook the pasta al dente in the same water.
Wash the cherry tomatoes and dry them.
In a pan, brown them with the oil and unpeeled garlic.
After two minutes, add the clams.
Mix.
Add the broccoli and continue to cook for two minutes.
Add the drained pasta and the strained clam liquid.
Mix.
Adjust the salt only if necessary.
Serve the dish hot and, if you like, accompany it with chili oil.
