Pasta with clams and broccoli

Ingredients:

• 340 g orecchiette pasta (ears)
• 24 small clams, cleaned
• 2 cups coarsely grated broccoli
• 1/4 cup breadcrumbs
• 3 tablespoons plus 2 teaspoons olive oil, plus more for drizzling
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/4 cup dry white wine
• 2 tbsp (30 g) butter

Preparation:

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions, adding the shredded broccoli during the last 30 seconds of cooking. Reserve 1 cup of the pasta cooking water for later cooking; discard the rest.
2. Fry in a small frying pan breadcrumbs Cook with 2 teaspoons olive oil over medium heat, stirring occasionally, until golden brown, about 5 minutes; season with salt. Set aside for serving.
3. Heat the remaining 3 tablespoons of olive oil with the garlic in a separate saucepan over medium heat. Cook until the garlic is golden, about 3 minutes.
   
   Add the pepper flakes, clams, and wine. Cover and cook until the clams open, 5 to 7 minutes; transfer the clams to a bowl with a large spoon (discard any that don't open).
   
   Add the oil, pasta, broccoli, and 1/2 cup of the reserved pasta cooking water to the pan; cook, stirring, for 1 minute until the pasta is coated with the sauce. Gradually add the remaining 1/2 cup of cooking water if the pasta is too dry.
4. Toss the pasta with the clams. Drizzle each serving with olive oil and sprinkle with breadcrumbs.
   
   Recipe pasta in red sauce with shellfish.