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1
Cook the broccoli in a large saucepan of boiling salted water for 2 minutes, then drain and cool under cold running water.
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2
Drain well and then chop coarsely.
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3
Scrub and shuck the clams, reserving the liquid.
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4
Strain the liquid, chop the clams, and combine them with the liquid.
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5
Bring 6 quarts of salted water to a boil over high heat and add the linguini.
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6
Return to a boil, stirring frequently.
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7
Cook the pasta, partially covered and stirring occasionally, until almost al dente, about 6 minutes.
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8
Heat the olive oil in a large skillet and add the garlic, cooking until golden, about 2 minutes.
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9
Add the broccoli and crushed red pepper and cook until the broccoli sizzles, about 2 minutes.
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10
Add the clams and their liquid and bring to a boil.
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11
Ladle about 1/2 cup of the pasta water into the skillet.
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12
Bring to a boil and then reduce to a simmer, cooking until the broccoli is tender, about 4 minutes.
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13
Drain the pasta, return it to the pot, and pour in the sauce.
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14
Bring the sauce and pasta to a boil, stir in the parsley and adjust the seasoning, adding salt and crushed red pepper if necessary.
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15
Cook, stirring until the pasta is done and there is enough sauce to coat the pasta generously but still form a small pool in the bottom of the pot, 1 to 2 minutes.
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16
Served drizzled with some of the extra virgin olive oil.
