Vegetable golden tagliolini pasta

Ingredients for 4 persons

• Vongolotte with shell in brine (box 1kg or jar 700g)
• 700g of broccoli
• 5 hg of tagliolini pasta • extra virgin olive oil • garlic • parsley • salt

Preparation

Drain the Vongolotte in a dish and put them in a pot on the fire with a dipper of water, some leaves of parsley and 2 cloves of garlic; allow them cooling and then peel them.
Filter their liquid and store it by. Clean the broccoli, cut them in small pieces and cook them for 10 minutes in a pot of boiling water, then season with salt, add the tagliolini and keep cooking. Meanwhile, put in a frying pan 4 spoons of olive oil with 1 clove of garlic, 1 tablespoon of chopped parsley and 1 pinch of hot pepper.
Add 2 dippers of the cooking liquid of Vongolotte, let boil and then add the clams and cook 2-3 minutes. Drain the pasta together with broccoli, put them in the seasoning and serve immediately.