Gemellini with clams and broccoli


• 14 oz (400 g) Delverde gemellini

• 1 lb (500 g) clams

• 9 oz (250 g) broccoli, roughly chopped

• 2 garlic cloves (1 minced e 1 smashed)

• 1/2 red chili pepper

• 3 tbsps extra-virgin olive oil coarse salt

• parsley, minced

• salt and pepper


• Wash the clams and place them in a basin with water and a handful of coarse salt to purge them for 30 minutes. Heat 1 tablespoon olive oil with the minced garlic and sauté the rinsed broccoli for 8 minutes. Rinse the clams and put them in another frying pan with the remaining olive oil, smashed garlic and chili as soon as they open, transfer to a plate and keep warm. Remove the garlic and chili from the clam cooking liquid. Bring a pot of salted water to the boil and cook the gemellini. Drain and toss in the clam cooking liquid. add the broccoli, cook for 2 minutes, then add the clams.

• Stir well and serve hot, sprinkled with parsley.

Preparation time 10 minutes – cooking time 15 minutes – Level of difficulty easy

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