Orecchiette with colatura di alici, clams and broccoli

    40 min

    Enjoy this authentic Italian pasta recipe of orecchiette with colatura di alici - a traditional anchovy sauce - and clams and broccoli.


    Essex, England, UK
    1 person made this

    Serves: 4 

    • 200g broccoli, cut into florets
    • 3 to 4 tablespoons extra virgin olive oil
    • 2 cloves garlic, crushed
    • 250g clams
    • 40g sun-dried tomatoes
    • 360g orecchiette pasta
    • 60g stale bread
    • 3 tablespoons colatuta di alici (anchovy sauce)
    • salt

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Boil or steam the broccoli till tender but crisp, about 8 minutes.
    2. Heat 3 tablespoons olive oil in a large frying pan over medium heat. Add the garlic and cook and stir for a couple of minutes.
    3. Add the clams to the frying pan with the garlic. Cover and cook for a few minutes till the shells open. Remove clams from pan and set aside.
    4. In the same pan add the broccoli and the finely sliced sun dried tomatoes and cook on a low heat for 5 minutes.
    5. Cook the orecchiette pasta in boiling water till al dente; drain well.
    6. Roughly crumble the stale bread into breadcrumbs and toast lightly in a small pan with just a little oil until lightly browned.
    7. Add the pasta to the pan with the broccoli and stir over low heat with the anchovy sauce. Add the breadcrumbs, stir for 30 seconds, then add the clams and serve.

    See it on my blog


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