Veal Parmesan, Linguine with Clam Sauce and Steamed Broccoli

Ingredients

• 1 lb Linguine
• 1 tbsp Salt (for pasta water)
• 0.25 cup Extra Virgin Olive Oil
• 6 clove Garlic (thinly sliced)
• 0.5 tsp Red Pepper Flakes (or more, to taste)
• 0.5 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
• 2 can Canned Chopped Clams (10 oz cans, drained with juice reserved)
• 1 cup Reserved Clam Juice (from the canned clams)
• 0.25 cup Fresh Parsley (chopped, plus more for garnish)
• 2 tbsp Unsalted Butter (optional, for a richer sauce)
• 0.5 tsp Black Pepper (freshly ground)

Instructions

1. 1

   Cook the linguine in a large pot of generously salted boiling water according to package directions until al dente (about 8-10 minutes). Before draining, reserve at least 1 cup of the starchy pasta water.

2. 2

   While the pasta is cooking, begin the sauce. In a large skillet or Dutch oven over medium heat, warm the olive oil. Add the sliced garlic and red pepper flakes. Cook, stirring constantly, for 1-2 minutes until the garlic is fragrant and just beginning to turn a pale golden color. Be careful not to let it brown or it will become bitter.

3. 3

   Carefully pour the white wine into the skillet to deglaze the pan. Increase the heat to medium-high and bring to a simmer. Cook for 2-3 minutes, scraping up any browned bits from the bottom of the pan, until the wine has reduced by about half.

4. 4

   Stir in the reserved clam juice. Bring the sauce back to a gentle simmer and let it cook for 5 minutes to allow the flavors to meld and the sauce to reduce slightly.

5. 5

   Reduce the heat to low. Stir in the drained chopped clams, most of the fresh parsley, and the optional butter. Cook for only 1 minute, just until the clams are heated through. Overcooking will make them tough.

6. 6

   Add the drained linguine directly to the skillet with the sauce. Toss vigorously for about 1-2 minutes to combine. If the sauce looks dry, add a splash of the reserved pasta water at a time until it reaches a silky, coating consistency. The starch in the water helps emulsify the sauce.

Ingredients

• 1 lb Broccoli (about 1 large head)
• 1 cup Water (for steaming)
• 0.5 tsp Salt (or to taste)
• 0.25 tsp Black Pepper (freshly ground)

Instructions

1. 1

   Prepare the Broccoli: Wash the broccoli head thoroughly under cold running water. Pat dry. Cut the large head into bite-sized florets, aiming for a uniform size for even cooking. Peel the tough outer layer of the main stalk and slice it into 1/4-inch thick coins; they are delicious and nutritious too.

2. 2

   Set Up the Steamer: Pour about 1 inch of water into a large pot or saucepan. Place a steamer basket inside, ensuring the water level is below the bottom of the basket. Bring the water to a rolling boil over high heat.

3. 3

   Steam the Broccoli: Carefully place the broccoli florets and stem pieces into the steamer basket. Cover the pot with a tight-fitting lid and reduce the heat to medium. Steam for 4-5 minutes.

4. 4

   Check for Doneness: After 4 minutes, carefully lift the lid and check the broccoli. It should be a vibrant, bright green color and tender-crisp. You should be able to easily pierce the thickest part of a stem with a fork. Avoid overcooking, which makes it mushy and dull in color.

5. 5

   Season and Serve: Using tongs or an oven mitt, carefully remove the hot steamer basket from the pot. Transfer the broccoli to a serving dish. Immediately season with salt and freshly ground black pepper. Toss gently to combine and serve warm.