Rinse the clams well with abundant running water. In a saucepan, sauté the garlic and parsley stalks with the olive oil. Add the clams and cook until the shells are fully open. Remove the shells, filter, and conserve the cooking liquid for later. Select the broccoli florets, already washed and dried and place the florets blanch in a pot of salted water for 5 minutes. In the meantime, prepare a saucepan with oil, garlic, and red pepper where the broccoli florets and cooking water from the clams will be cooked. Cook the pasta in abundant salted water and drain when “al dente”. Complete the cooking of the pasta in the saucepan, adding also the clams and amalgamate. WINE PAIRING: A dish with balance flavors and delicate aromas, thanks to the bitter taste of the broccoli, the sour notes of the clams, the Pallagrello Bianco, white wine marries this plate perfectly. Preferably aged in oak, notes of vanilla and flowers will enhance this dish. Fresh yet rich, the wine provides a perfect combination.