Pasta with clams and mussels

Ingredients:

• 450 g small clams, washed with a brush
• 450 g mussels, peeled and de-bearded
• 450 g of conchiglie pasta (small shells)
• 450 g broccoli florets (about 4 cups)
• 1/4 cup extra-virgin olive oil
• 3 cloves garlic, crushed
• 1/8 tsp red pepper flakes
• 0.5 tsp coarse salt
• 1/4 tsp ground black pepper
• 1 cup white wine
• 1/3 cup chopped fresh parsley

Preparation:

1. Bring a large saucepan of salted water to a boil over high heat. Add the pasta and cook for 6 minutes, stirring occasionally. Add the broccoli to the pasta water and continue cooking until the pasta is tender but still firm to the bite and the broccoli is blanched, about 2-3 minutes. Drain, reserving 1 cup of the cooking water.
2. Meanwhile, heat the olive oil in a large, heavy-bottomed skillet over medium heat. Add the garlic, salt, and pepper and cook for 3 minutes. Add the clams, mussels, and wine. Cook for 5 minutes, until all the shells open. Remove any unopened mussels and clams. Sprinkle with parsley.
3. In a large bowl, combine the pasta, broccoli, and clams. Add the reserved pasta water, 1/4 cup at a time, to moisten the pasta. Toss to combine. Transfer to a serving platter and serve immediately.