Linguine with White Clam and Broccoli Sauce

Salsa alle Vongole con Broccoli  

Serves 6  

Salt
3 cups broccoli florets
36 littleneck clams
1 pound linguine
1/2 cup extra-virgin olive oil
6 cloves garlic, peeled and sliced
1/2 teaspoon crushed hot red pepper
1/4 cup chopped fresh Italian parsley  

Cook the broccoli in a large saucepan of boiling salted water just until it is softened a little bit, about 2 minutes.  Drain it well and cool under cold running water.  Drain completely, then chop the broccoli coarsely.Scrub and shuck the clams, reserving the liquid.  Strain the liquid, chop the clams, and combine them with the liquid.  Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.  Stir the linguine into the boiling water.  Return to a boil, stirring frequently.  

Cook the pasta, semi-covered, stirring occasionally, until not quite done al dente, about 6 minutes. Meanwhile, heat 1/4 cup of the olive oil in a large skillet over medium-high heat.  Scatter the garlic over the oil and cook, shaking the pan, until golden, about 2 minutes.  Add the blanched broccoli and crushed red pepper ad cook until the broccoli is sizzling, about 2 minutes.  

Pour in the clams and their liquid and bring to a boil. Ladle about 1/2 cup of pasta-cooking water into the skillet.  Bring to a boil, then lower the heat so the sauce is at a lively simmer.  

Cook until the broccoli is tender, about 4 minutes.If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet.  If not, drain the pasta, return it to the pot, and pour in the sauce.  Bring the sauce and pasta to a boil, stir in the parsley, and check the seasoning, adding salt and pepper