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1
Cook the broccoli in a large saucepan of boiling salted water just until it is softened a little bit, about 2 minutes.
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2
Drain it well and cool under cold running water.
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3
Drain completely, then chop the broccoli coarsely.
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4
Scrub and shuck the clams according to the directions on page 7, reserving the liquid.
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5
Strain the liquid, chop the clams, and combine them with the liquid.
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6
Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
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7
Stir the linguine into the boiling water.
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8
Return to a boil, stirring frequently.
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9
Cook the pasta, semi-covered, stirring occasionally, until not quite done al dente, about 6 minutes.
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10
Meanwhile, heat 1/4 cup of the olive oil in a large skillet over medium-high heat.
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11
Scatter the garlic over the oil and cook, shaking the pan, until golden, about 2 minutes.
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12
Add the blanched broccoli and crushed red pepper and cook until the broccoli is sizzling, about 2 minutes.
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13
Pour in the clams and their liquid and bring to a boil.
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14
Ladle about 1/2 cup of pasta-cooking water into the skillet.
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15
Bring to a boil, then lower the heat so the sauce is at a lively simmer.
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16
Cook until the broccoli is tender, about 4 minutes.
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17
If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet.
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18
If not, drain the pasta, return it to the pot, and pour in the sauce.
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19
Bring the sauce and pasta to a boil, stir in the parsley, and check the seasoning, adding salt and crushed red pepper if necessary.
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20
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 pan, 1 to 2 minutes.
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21
Divide the pasta among warmed bowls, spooning some of the sauce from the pan and drizzling some of the remaining olive oil over each serving.
