Spaghetti with Steamed Clams and Broccoli

Kevin Sbraga



6 servings


  • 1 pound littleneck clams
  • 3 tablespoons raw pine nuts
  • 2 tablespoons olive oil
  • 1 medium red onion, sliced
  • 3 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1 small head broccoli, halved
  • 2 cups clam broth
  • 1 pound spaghetti
  • Zest of 1 lemon


Wash the clams by soaking them in cold running water for 10 minutes.

Place a small skillet over medium heat and toast the pine nuts, stirring continuously until golden brown, about 5 minutes. Let cool and roughly chop. Set aside.

Pick the broccoli florets off the stem and chop into 2 inch pieces. Reserve the stem to make broccoli stem vinaigrette and save the remaining half for a later use.

In a large sauté pan, heat the olive oil over medium heat. Add the red onions, garlic, and red pepper flakes and sweat until soft, about 3 minutes. Add the chopped broccoli, clams, and clam broth. Increase the heat to high, cover the pot, and cook until the clams have just opened and the broccoli is tender, about 8 minutes.

Meanwhile, in a separate pot cook the spaghetti until al dente, about 6 minutes. Strain the spaghetti and add it to the pot with the clams. Toss the pasta in the pan until the sauce has reduced and coats each strand of spaghetti, about 3 minutes. Finish with the chopped and toasted pine nuts and lemon zest and serve immediately.