Preparation: Cook the broccoli (apulia broccoli), remove the stalks and chop and fry the tops in olive oil and garlic; add a handful of sun-dried tomatoes. Meanwhile, cook the clams (vongole) (on a high gas) in olive oil and garlic until their shells open up. Filter the liquid and save it. Shell the vongole and add them to the broccoli (save about ten in their shells for garnish). Add about half the liquid slowly to the broccoli while cooking. Cook the Pasta al dente, drain, put the drained pasta into the pan with the broccoli and add the two dessert spoons of Colatura di Alici. Serve garnished with the vongole in their shells and fresh chopped parsley.