Spaghetti with clams with broccoli
Instructions
Put the clams in a pot on the fire, with half a glass of water to make them open; then remove the shells, filter the liquid and keep them all aside along with some nuts for decoration of dishes.
Wash the broccoli and stir-fry on a beaten of celery, garlic and a tablespoon of oil. Deglaze with the wine. Then add the tomatoes well washed, peeled and cut in half or into 4 parts and a pinch of chilli. Allow it to cook for a few minutes, taking care to keep the broccoli crisp. Salt lightly.
Meanwhile, cook spaghetti al dente in boiling unsalted water and then stir-fry with broccoli, clams and their liquid filtered. At the last minute, add 2 tablespoons oil. Stir well and serve immediately.
Timing
- Total:
Ingredients and dosing
- 300 g spaghetti type noodles or pasta linguine type
- 200 g of clams (peeled weight)
- 150 g broccoli
- 1 rib of celery
- 1 clove of garlic
- 3 cherry tomatoes (80 g)
- 40 ml white wine
- 3 tablespoons extra virgin olive oil (30 g)
- 1 pinch of paprika
- salt q. b