Spaghettini with Clams, Broccoli, Arugula, and Cherry Tomatoes

stampa
This is a recipe in which various ingredients play a major role, such as clams, broccoli, arugula, and tomatoes, the flavours of which are distinctive and easily identifiable.
Recipes by Fish, Vegetables
Number of people:
4
Level of difficulty:
Medium
Required time:
45'
Nutritional values
per serving prepared according to this recipe.

Energy value
583 Kcal
- Protein
25 g
- Carbohydrates
75 g
- Fat
18 g

 
350 g
Clams
 
1 kg
Broccoli florets
 
200 g
Cherry tomatoes
 
10
Garlic
 
1 piece
Extra virgin olive oil
 
4 tablespoons
Taggiasca olives
 
2 tablespoons
Arugula
 
2 bunches
Dry white wine
 
0.5 glass
Salt
 
as needed
Pepper
 
as needed

Preparation

1
Heat the oil and crushed garlic clove in a saucepan. Pour in the clams, add white wine, and cook until they have opened. Set some of the whole clams aside, and remove the shells from the remainder. Season with salt and pepper to taste.
1
Slice the cherry tomatoes in half and remove the seeds.
1
Cook the Barilla Spaghettini in plenty of salted water, together with the broccoli florets. Drain when al dente and sauté with the clams, arugula, and cherry tomatoes. Add 2 tablespoons of chopped Taggiasca olives and serve.

Chef's tips


While you sauté the pasta, add a little of the cooking juices from the clams, filtered through a cheesecloth.

Suggested wine


This dish combines well with a fresh, flavourful, and well-balanced white wine with an enveloping, delicate bouquet, such as a Trebbiano di Romagna or a Verdicchio.

alternative shape



Capellini Barilla 

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