Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12            ounces  spaghetti
  1              bunch  broccoli -- cut into bite size
  1              piece  (2 cups small florets)
  3              dozen  littleneck clams -- scrubbed
  1                cup  dry white wine or imported dry vermouth
  1           teaspoon  dried oregano
  1                     bay leaf
  2        tablespoons  extra vergin olive oil
  2        tablespoons  chopped fresh thyme or 1 teaspoon dried -- thyme

Preparation:

Cook pasta in large pot of boiling salted water until almost tender. Add broccoli and cook until pasta is tender but still firm to bite and broccoli is crisp-tender. Drain. Meanwhile combine clams, wine, oregano and bay leaf in heavy large saucepan. Bring to boil. Cover and cook until clams open, shaking pan occasionally, about 8 minutes. Discard any clams that do not open. Toss pasta with oil, thyme and oregano. Season with salt and pepper. Top with clams and serve. Prep Time: 10 minutes Cook Time: 20 minutes Makes: 4 servings Fresh-from-the-sea clams and bright green florets of broccoli make this a sophisticated and extra special entree.

Nutritional Information:

1437 Calories (kcal); 8g Total Fat; (4% calories from fat); 62g Protein; 287g Carbohydrate; 0mg Cholesterol; 188mg Sodium