Pasta with clams and broccoli

To make pasta with clams and broccoli, first select the clams to remove any broken ones, then transfer them to a bowl with cold water and coarse salt 1. Soak them for a couple of hours, changing the water occasionally to purge sand and impurities. After this time, drain and rinse the clams, then tap each one on the work surface to check for sand inside. Now you are ready to proceed with the recipe: cut a chili pepper lengthwise 2 and place it in a pan with a drizzle of oil and a garlic clove. Once the base is hot, add the clams 3.

Cover with the lid 4 and let them open over high heat for 4-5 minutes, shaking the pan occasionally. Once they are all open 5, strain the clams with a sieve and save the liquid 6.

Shell most of the clams, keeping a few aside for decoration 7. Move on to the broccoli: cut the stem and divide it into very small florets 8, then rinse thoroughly. Bring a pot of slightly salted water to a boil and cook both the stem and florets for 10-15 minutes 9.

When the broccoli has softened, drain them and save the cooking water 10. Remove the stem and keep some florets aside for decoration. Transfer the florets to the pan where you cooked the clams, add almost all the clam cooking liquid 11, and cook for a few minutes, mashing the broccoli with a fork or ladle 12; you should obtain a puree.

Meanwhile, cook the spaghetti in the broccoli cooking water 13. Drain the pasta al dente into the pan with the seasoning 14 and toss briefly, adding a little more clam cooking liquid, then add the clams 15.

Also add the florets set aside 16 and mix well 17. Garnish with a few mint leaves and slices of fresh chili pepper, and serve your pasta with clams and broccoli 18!