Spaghetti Recipe

Bring water and cook pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add the spaghetti and cook until just shy of al dente (about 8 minutes for typical dried spaghetti; check package and aim for 1–2 minutes before suggested time). Reserve 1 1/4 cups of the starchy pasta cooking water, then drain the pasta and set aside.

Finish pasta with sauce

When the clams and broccoli are ready (see sections below), add the drained spaghetti to the skillet with the clam-broccoli sauce over medium heat. Add 1/2 cup reserved pasta water and toss vigorously with tongs to combine. Add lemon juice, lemon zest, 2 tablespoons olive oil, chopped parsley, and more pasta water as needed to create a glossy lightly saucy coating that clings to the spaghetti (total sauce liquid should be about 3/4–1 cup). Season with salt and pepper to taste. Plate and sprinkle toasted breadcrumbs over each portion.

Purge and clean clams

Rinse clams under cold running water, scrub shells with a stiff brush, and discard any with cracked shells or that don't close when tapped. If clams are sandy, soak them in cold salted water for 20 minutes and rinse again.

Steam clams to make broth

Heat a large deep skillet or sauté pan over medium-high heat. Add 1 tablespoon olive oil and the minced shallot; sauté 1 minute until translucent. Add 2 sliced garlic cloves (reserve remaining garlic for later) and the 3 tablespoons white wine. Increase heat to high, add clams in a single layer, cover, and steam until most clams have opened, about 4–6 minutes. Shake the pan occasionally to promote even cooking. Using tongs or a slotted spoon, transfer opened clams to a bowl and set aside. Pour the clam cooking liquid through a fine-mesh sieve into a measuring cup and skim any grit; you should have about 1/2 to 3/4 cup. If you have less than 1/2 cup, add up to 1/2 cup stock. Keep the strained broth warm.

Reduce/adjust broth (optional)

If the strained broth tastes weak, return it to the pan and simmer briefly to concentrate flavor. Adjust seasoning lightly — remember the pasta water and butter (if used) will also affect saltiness.

Blanch broccoli di cicco

While pasta water comes to a boil, blanch the broccoli di cicco in the boiling pasta water for 1 minute to 90 seconds until bright green and just tender. Remove with a spider or slotted spoon and immediately plunge into an ice bath or run under cold water to stop cooking. This keeps color and texture. Drain and set aside.

Sauté garlic and chili

In the same large skillet used for clams, wipe out any burned bits and lower heat to medium. Add 2 tablespoons olive oil and the remaining 4 sliced garlic cloves plus the red chili flakes. Cook gently, stirring, until the garlic is fragrant and just starting to turn golden (about 1–2 minutes). Be careful not to burn the garlic.

Combine broccoli and broth

Add the blanched broccoli to the garlic-chili oil and toss to coat. Pour the reserved clam broth (and stock if using) into the pan and bring to a simmer. Let the liquid reduce slightly for 1–2 minutes so flavors meld. Return the opened clams to the pan to rewarm for 30–60 seconds, then turn off heat. Taste and adjust seasoning with salt, pepper, and a squeeze of lemon if needed.

Toast breadcrumbs

In a small skillet over medium heat, add 1 teaspoon olive oil. Add the fresh breadcrumbs and a pinch of salt. Toast, stirring frequently, until golden brown and crisp, 2–3 minutes. Remove from heat and set aside. These add texture when sprinkled on the finished pasta.