Linguine with White Clam and Broccoli Sauce

Ingredients

• 3 cups broccoli florets 
• 0.5 teaspoon pepper red crushed
• 3 tablespoons olive oil extravirgin divided
• 0.3 cup parsley fresh chopped
• 6  garlic clove sliced
• 1 pound pasta uncooked
• 2.5 pounds littleneck clams scrubbed
• 2.5 teaspoons salt divided
• 0.8 cup water 
• 6 quarts water 

Equipment

• bowl
• frying pan
• pot
• slotted spoon
• colander

Directions

1. Bring 3/4 cup water to a boil in a large stockpot.
2. Add clams; cover and cook 4 minutes or until shells open.
3. Remove clams from pan; reserve 1 cup cooking liquid. Discard any unopened shells. Cool clams.
4. Remove meat from shells; chop. Discard shells.
5. Bring 6 quarts water and 2 teaspoons salt to a boil in stockpot.
6. Add broccoli, and cook 2 minutes or until the broccoli is bright green.
7. Remove broccoli with a slotted spoon (do not drain water from stockpot).
8. Place broccoli in a colander, and rinse with cold water.
9. Drain broccoli; coarsely chop.
10. Return water to a boil in stockpot. Stir in pasta; partially cover, and return to a boil, stirring frequently. Cook 6 minutes or until the pasta is al dente, stirring occasionally.
11. While pasta cooks, heat 2 tablespoons oil in a large nonstick skillet over medium heat.
12. Add garlic; cook 1 minute or until fragrant and beginning to turn golden, stirring constantly.
13. Add broccoli and pepper; cook 2 minutes or until broccoli sizzles. Stir in clams and reserved 1 cup cooking liquid; bring to a boil. Reduce heat, and simmer 2 minutes or until broccoli is tender.
14. Add pasta to skillet, stirring well to coat. Bring mixture to a boil. Stir in remaining 1/2 teaspoon salt and chopped parsley; cook 1 minute, stirring constantly.
15. Place about 1 cup pasta mixture in each of 6 bowls; drizzle each serving with 1/2 teaspoon oil.
16. Serve immediately.