1 pound linguine
Four 6.5 ounce cans chopped clams
4 cups small broccoli florets
1 cup peeled, thinly sliced carrots
1/3-1/2 cup chopped fresh parsley
3-4 minced cloves garlic
2 tablespoons olive oil for sauteing garlic, plus more to taste to finish
grated Parmesan or Romano cheese for garnish
While the pasta water is coming up to a boil, do all of the knife work involved. You're looking for 4 cups of small broccoli florets, about 1 cup of peeled thinly sliced carrots, 1/3 cup chopped fresh parsley and 4 minced cloves of garlic.
Also pour the four 6.5 ounce cans of chopped clams through a strainer, reserving the clam juice in the bowl below.
Once the water comes to a boil, add the 1-pound box of linguine stirring it around to make sure it doesn't stick together.
Next, add a good splash of olive oil to another large heavy bottomed pan on medium heat and add the minced garlic.
Let that cook along for 30 seconds or so and then add the carrots and broccoli and add the reserved clam juice, turn the heat up a bit and put a lid on top.
The idea is to cook that along until the carrots and broccoli are tender-crisp and then turn the heat down a little bit. Add the chopped clams and chopped parsley, and let that cook along for a couple of minutes then turn the heat off and put the lid on top to keep warm.
Drain the linguine when it's "al dente" and add it to the pot with the clams, add a generous splash of olive oil and toss to combine and it's good to go.
Serve with grated Parmesan or Romano cheese.
Add a splash of dry white wine before adding the clam juice and let that cook along for a minute before adding the clam juice.
Add an optional pinch of red pepper flakes if you like a little heat.