Cauliflower & Clams in Parsley Broth

Thin whole-wheat pasta transforms a dish of tender cauliflower, garlicky clams and parsley-infused broth into a hearty meal. By skipping the spaghetti, you can take this recipe from main course to a starter or tasting plate for a party.

Sandra Baumgarten
Vancouver, Washington
"The Cauliflower and Clams in Parsley Broth was so easy to put together. Dinner was on the table within 20 minutes of my getting home from the grocery store: It doesn't get much faster than that! I added a small jar of pimentos and a dusting of grated Romano cheese over top to add some texture and flavor. It was delicious!"

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 8 oz whole-wheat thin spaghetti (or spaghettini or vermicelli)
  • 2 tsp olive oil
  • 1/4 cup chopped shallots
  • 4 cloves garlic, minced
  • 3 cups fresh cauliflower florets
  • 2 cups low-sodium chicken broth
  • 36 small littleneck clams (about 3 1/4 lb), scrubbed well
  • 1/2 cup chopped Italian flat-leaf parsley
  • Sea salt and fresh ground black pepper, to taste


  1. Cook spaghetti according to package directions; drain.
  2. Meanwhile, in a large skillet, heat oil on medium-high. Add shallots and garlic and cook for 2 minutes, until soft. Add cauliflower and broth and bring to a simmer. Add clams, cover and cook for 5 minutes, until all clams open (discarding any clams that do not open). Add spaghetti and parsley to skillet, mix well and cook for 1 minute to heat through. Season with salt and pepper.

Nutrition Information

  • Serving Size: 9 clams and 2/3 cup spaghetti mixture
  • Calories: 350
  • Carbohydrate Content: 54 g
  • Cholesterol Content: 35 mg
  • Fat Content: 5 g
  • Fiber Content: 10 g
  • Protein Content: 27 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 160 mg
  • Sugar Content: 5 g