Conchiglie/Shells with Shellfish


1 lb Racconto Conchiglie (shells) pasta
1 lb broccoli, cut into florets (about 4 c.)
1/4 cup Racconto Extra-Virgin Olive Oil
2 Tbsp Racconto Chopped Garlic
1/8 tsp red pepper flakes
1/2 tsp Racconto Sea Salt
1/4 tsp freshly ground black pepper
1 lb small littleneck clams, scrubbed
1 lb mussels, debearded
1 cup white wine
2 Tbsp butter
1/3 cup chopped fresh flat-leaf parsley


Bring a large pot of water to a boil over high heat. Add the pasta and cook according to directions on the package, stirring occasionally. After ve minutes, Add the broccoli into the pasta water and continue cooking until the pasta is tender but still rm to the bite, and the broccoli is blanched, about 2 to 3 minutes. Drain pasta and broccoli, reserving 1 cup of the cooking liquid. Meanwhile, in a large, heavy skillet heat the olive oil over medium heat. Add the garlic, red pepper akes, salt and pepper and sauté for 3 minutes. Add the clams, mussels, and wine. Cook for 5 minutes, making sure all the shells have opened. Discard any shells that remain closed. Add butter and mix well. Sprinkle with the parsley. In a large bowl, toss together the pasta, broccoli, and shellsh. Add the reserved pasta water, 1/4 cup at a time, to moisten. Toss to combine. Transfer to a serving platter and serve immediately.

Total Prep Time: 45 minutes
Serves: 6