We love the quality and convenience of frozen artichoke hearts in this dish. You’ll also save time on prep without sacrificing flavor with this pantry-driven, full-flavored pasta dish.
| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 12 ounces orecchiette
- 2 cups grated broccoli florets (grated on the large holes of a box grater)
- 1/4 cup breadcrumbs
- 3 tablespoons plus 2 teaspoons extra-virgin olive oil, plus more for drizzling
- 4 cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes
- 24 littleneck clams, scrubbed
- 1/4 cup dry white wine
- 2 tablespoons unsalted butter
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the grated broccoli during the last 30 seconds of cooking. Reserve 1 cup cooking water, then drain.
- Meanwhile, combine the breadcrumbs and 2 teaspoons olive oil in a small nonstick skillet over medium heat. Season with salt and cook, stirring occasionally, until golden brown, about 5 minutes; remove to a bowl.
- Heat the remaining 3 tablespoons olive oil with the garlic in a separate pot over medium-high heat. Cook until the garlic is just golden, about 3 minutes. Add the red pepper flakes, clams and wine. Cover and cook until the clams open, 5 to 7 minutes; remove the clams to a bowl using a slotted spoon (discard any unopened clams). Add the butter, pasta, broccoli and 1/2 cup of the reserved cooking water to the pot; cook, stirring, until the pasta is well coated, about 1 minute. Gradually add the remaining 1/2 cup cooking water if the pasta seems dry.
- Stir the clams and any juices into the pasta. Drizzle each serving with olive oil and sprinkle with the breadcrumbs.
Nutrition Facts
| Calories | 570 |
| Total Fat | 22 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 31 milligrams |
| Sodium | 498 milligrams |
| Carbohydrates | 72 grams |
| Dietary Fiber | 4 grams |
| Protein | 21 grams |
| Sugar | 4 grams |