Fill a large pot with water + add 1 tablespoon of salt. Bring to a boil over medium-high heat for cooking the pasta.

While pasta water boils, in small saucepan over medium, heat up 2 tablespoon of olive oil. Once oil begins to sizzle, add in broccolini heads and sauté 5 minutes until beginning to soften.

As broccolini begins to soften, add in garlic scapes, garlic chives, salt + pepper and continue cooking until tender, about 2-3 more minutes.

Your pasta water should be boiling by now; add spaghetti to the boiling water to cook.

In a separate large saucepan with a lid over medium heat, grease the pan with a drizzle of olive oil and add chicken broth, lining the pan with cod fillets and replacing the lid.

Cook cod fillets 5 minutes, then add in clams to the same pan drizzling a little extra chicken broth over top if necessary; you do not need to completely cover clams with broth, just ensure there is enough in the pan to keep the cod from sticking and to create steam for the clams. Note that if any of your clams have opened prior to cooking, discard them immediately.

Replace the lid and cook the clams and cod together an additional 5-7 minutes or until the clams open up. Discard any clams that have not opened up post-cooking.

Once clams have opened up and cod has finished cooking (this total process should take 10-15 minutes), remove pan from heat and place clams on a plate, leaving cod remaining in the pan.

Using a slotted spoon, remove pasta from pasta water and place in the large saucepan with cod. It is okay to get some pasta water into the pan as it will help to create a sauce for the pasta. Once all pasta has been added to saucepan, toss in broccolini.

Add pasta to a serving bowl and top with clams, parmesan cheese, fresh chopped parsley and red pepper flakes prior to serving.