Sunday, October 19, 2008

Conghilie with Clams and Mussels

Cook Time: 10 min
Level: Easy
yield: 4-6 servings


* 1 pound conghilie (small shells) pasta
* 1 pound broccoli, cut into florets (about 4 cups)
* 1/4 cup extra-virgin olive oil
* 3 cloves garlic, minced
* 1/8 teaspoon red pepper flakes
* 1/2 teaspoons kosher 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


Bring a large pot of salted water to a boil over high heat. Add the
pasta and cook for 6 minutes, stirring occasionally. Add the broccoli
into the pasta water and continue cooking until the pasta is tender
but still firm to the bite, and the broccoli is blanched, about 2 to 3
minutes. Drain pasta and broccoli, reserving 1 cup of the cooking

Meanwhile, in a large, heavy skillet heat the olive oil over medium
heat. Add the garlic, red pepper flakes, salt and pepper and saute for
3 minutes. Add the clams, mussels, and wine. Cook for 5 minutes,
making sure all the shells have opened. Discard any shells that remain
closed. Sprinkle with the parsley.

In a large bowl, toss together the pasta, broccoli, and shellfish. Add
the reserved pasta water, 1/4 cup at a time, to moisten. Toss to
combine. Transfer to a serving platter and serve immediately

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