Conghilie with Clams, Mussels, and Broccoli

Name: Conghilie with Clams, Mussels, and Broccoli
Yield: 4 to 6 servings
Ingredients: 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

January 26, 2012

You don’t often see recipes for seafood pastas that incorporate vegetables other than the occasional chopped tomato, but broccoli adds a lot of body, color, and substance to this pasta dish. I love broccoli, but if you don’t, feel free to substitute your favorite green vegetable. It’s a great quick, elegant meal.

Recipe notes

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