Capellini Vongola Recipes

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CAPELLINI WITH TOMATOES AND BASIL



Capellini with Tomatoes and Basil image

Provided by Ina Garten

Categories     main-dish

Yield 6 servings

Number Of Ingredients 12

Kosher salt
1/2 cup good olive oil, plus extra for the pot
2 tablespoons minced garlic (6 cloves)
4 pints small cherry tomatoes or grape tomoatoes
18 large basil leaves, julienned
2 tablespoons chopped fresh curly parsley
2 teaspoons chopped fresh thyme leaves
1 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
3/4 pound dried capellini or angel hair pasta
1 1/2 cups freshly grated Parmesan cheese
Extra chopped basil and grated Parmesan, for serving

Steps:

  • Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.
  • Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.
  • While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.
  • Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.

SPAGHETTI ALLE VONGOLE



Spaghetti Alle Vongole image

Provided by Bon Appétit Test Kitchen

Categories     Pasta     Valentine's Day     Father's Day     New Year's Eve     Lunch     Seafood     Clam     Mussel     Summer     Anniversary     Christmas Eve     Potluck     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield serves 2

Number Of Ingredients 8

Kosher salt
6 ounces spaghetti
4 tablespoons extra-virgin olive oil, divided
1 garlic clove, thinly sliced
1/4 teaspoon crushed red pepper flakes
1/4 cup white wine
2 pounds cockles, Manila clams, or littlenecks scrubbed
2 tablespoons roughly chopped fresh flat-leaf parsley

Steps:

  • Bring 3 quarts water to a boil in a 5 quart pot. Season lightly with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 1/2 cup pasta cooking water.
  • Meanwhile, heat 3 tablespoons oil in a large skillet over medium heat. Add garlic and cook, swirling pan often, until just golden. Add red pepper flakes and continue cooking 15 more seconds. Add wine, then clams; increase heat to high. Cover skillet and cook until clams open and release their juices, 3-6 minutes, depending on size of clams. As clams open, use tongs to transfer them to a bowl.
  • Add 1/4 cup of the reserved pasta water to skillet; bring to a boil. Add pasta to pan. Cook over high heat, tossing constantly, until pasta is al dente and has soaked up some of the sauce from the pan. Add clams and any juices from bowl to pan, along with parsley, and toss to combine. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and drizzle with remaining oil.

CAPELLINI WITH CLAMS



Capellini with Clams image

Depending on personal taste, you can add hot chili flakes, lemon juice, or lemon zest to this recipe.

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons olive oil
4 cloves garlic, minced
1 1/2 pounds very small clams, such as New Zealand cockles, scrubbed
1/3 cup dry white wine
1 cup fish stock or clam juice
12 ounces capellini pasta
4 tablespoons chopped parsley leaves
Salt and pepper

Steps:

  • In a large pot, bring salted water to a boil for the pasta.
  • In a large skillet, heat the olive oil over medium-high heat, then add the garlic and saute until golden, about 2 to 3 minutes. Add the clams, white wine, and stock and cover. Allow to boil until the clams open, about 4 to 5 minutes.
  • Meanwhile, boil the capellini in the water until al dente. When all the clams have opened, discard the unopened ones. Stir the capellini and three tablespoons of parsley into the pan juices. Season with salt and pepper. Serve on a platter with the clams and sprinkle with remaining parsley.

CAPELLINI ALLA CAMPAGNOLA- RUSTIC ANGEL HAIR PASTA & CHICKEN



Capellini Alla Campagnola- Rustic Angel Hair Pasta & Chicken image

Make and share this Capellini Alla Campagnola- Rustic Angel Hair Pasta & Chicken recipe from Food.com.

Provided by PalatablePastime

Categories     One Dish Meal

Time 1h

Yield 4-5 serving(s)

Number Of Ingredients 18

1 1/2 lbs boneless skinless chicken breast halves (about 3, 1 1/2 to 1 3/4)
6 tablespoons olive oil (divided)
1/2 cup flour (more or less, as needed, to dredge chicken in)
8 ounces sliced baby portabella mushrooms (crimini)
5 garlic cloves, minced or 5 garlic cloves, crushed
1/2 teaspoon crushed red pepper flakes (optional and amount really to taste)
1/2 cup dry white wine (dry sherry is good)
1 (14 1/2 ounce) can diced tomatoes (14.5 ounce can, or may use 2-3 cups peeled, seeded and chopped roma or heirloom tomatoes with juice,) or 1 (14 1/2 ounce) can crushed tomatoes, undrained (14.5 ounce can, or may use 2-3 cups peeled, seeded and chopped roma or heirloom tomatoes with juice,)
1 lemon (juice of, no seeds)
2 tablespoons fresh basil, chopped
1 tablespoon fresh oregano, chopped
1/2 teaspoon fennel seed
2 tablespoons capers (size doesn't matter)
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup chopped Italian parsley
8 1/2 ounces uncooked angel hair pasta, cooked al dente
1/2 cup shaved asiago cheese (use vegetable peeler) or 1/2 cup parmesan cheese (use vegetable peeler)

Steps:

  • Pound chicken breasts to 1/4-1/2-inch thickness between sheets of plastic wrap.
  • Season chicken with salt and pepper, then dredge chicken in flour and shake off excess.
  • Heat 3 tablespoons olive oil in a large skillet and add chicken breasts, cooking over medium heat until golden on both sides and cooked through.
  • Drain chicken and set aside.
  • Meanwhile, heat boiling salted water in a pasta pot and cook angel hair pasta al dente; drain.
  • Heat remaining 3 tablespoons olive oil in another deep skillet and add mushrooms, garlic and red pepper.
  • Cook mushrooms until tender then add wine and cook for 3-5 minutes or until alcohol burns off.
  • Pour in tomatoes, lemon juice, basil, oregano, fennel, capers, salt and pepper.
  • Simmer over low heat for 15-20 minutes, adding tomato juice or broth if necessary (if mixture dries too much).
  • Stir in chopped parsley, then add drained angel hair pasta and toss.
  • Serve pasta topped with sliced chicken breast and topped with shavings of asiago or parmesan cheese.

Nutrition Facts : Calories 724.7, Fat 26.3, SaturatedFat 4, Cholesterol 109, Sodium 562.5, Carbohydrate 67.7, Fiber 5.4, Sugar 6.6, Protein 48.5

CAPELLINI VONGOLA



CAPELLINI VONGOLA image

Categories     Pasta     Shellfish

Yield 6 servings

Number Of Ingredients 10

• 6 medium cloves garlic
• 1 1/2 sticks butter (unsalted)
• 4 dozen fresh washed littleneck clams
• 2 (8oz.) cans of canned chopped clams with juice
• 1 bottle (8 oz.)clam juice
• 1 c. white wine
• 1 pkg. (12 oz.) 1# Angel hair pasta
• salt and pepper
• 1 bunch fresh flat leaf parsley
• fresh italian bread or french baguette

Steps:

  • Bring 1 gallon of water to a boil with lots of salt. Boil pasta until al dente. Be careful it will quickly over cook. At the same time finely mince the garlic and saute in a large skillet with a couple of tablespoons of the butter. Bring the skillet to a high heat and add the clams. Saute for a bit and add white wine cover and steam until clams open. When clams open, add clam juice and choped clams and salt and pepper. Bring to gentle simmer and stir in whole butter. Pour over hot angel hair or add angel hair to broth and toss. Garnish with parsley and serve with fresh bread.

CAPELLINI POMODORO (PASTA WITH FRESH TOMATO SAUCE)



Capellini Pomodoro (Pasta with Fresh Tomato Sauce) image

Years ago, an Italian restaurant served a dish called capellini pomodoro which I ordered often, sometimes adding grilled chicken or shrimp to the pasta. This is my own quick version.

Provided by thedailygourmet

Categories     Pasta by Shape

Time 25m

Yield 4

Number Of Ingredients 6

1 ½ pounds Roma tomatoes
1 pound capellini pasta
2 tablespoons unsalted butter
4 cloves garlic, minced
salt and freshly ground black pepper to taste
4 leaves basil, thinly sliced

Steps:

  • Bring a large pot of lightly salted water to a boil. Fill a large bowl with ice and cold water.
  • Score a shallow "x" in the bottom of the tomatoes. Add tomatoes to the boiling water and cook uncovered until skin starts to peel off, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Peel tomatoes.
  • Transfer peeled tomatoes to a food mill, and process until smooth.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain, saving 1/4 cup of the pasta water for the sauce.
  • While pasta cooks, melt butter in a large skillet over low heat. Add garlic and salt and cook until fragrant, 1 to 2 minutes. Add pureed tomatoes and as much pasta water as desired. Simmer until thickened, 3 to 5 minutes. Season with salt and pepper to taste.
  • Divide pasta amongst 4 serving bowls. Top with tomato sauce and sprinkle with fresh basil. Serve immediately.

Nutrition Facts : Calories 406.4 calories, Carbohydrate 69.7 g, Cholesterol 15.3 mg, Fat 9.1 g, Fiber 6.1 g, Protein 13.8 g, SaturatedFat 3.7 g, Sodium 726.5 mg

CAPELLINI VONGOLA



Capellini Vongola image

Make and share this Capellini Vongola recipe from Food.com.

Provided by Mitakola

Categories     < 60 Mins

Time 45m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 10

6 medium garlic cloves
3/4 cup butter (unsalted)
4 dozen littleneck clams, fresh washed
2 (8 ounce) cans chopped clams with juice
1 (8 ounce) bottle clam juice
1 cup white wine
1 (12 ounce) package angel hair pasta, 1 #
salt and pepper
1 bunch flat leaf fresh parsley
Italian bread or French baguette

Steps:

  • Bring 1 gallon of water to a boil with lots of salt. Boil pasta until al dente. Be careful it will quickly over cook.
  • At the same time finely mince the garlic and saute in a large skillet with a couple of tablespoons of the butter.
  • Bring the skillet to a high heat and add the clams. Saute for a bit and add white wine cover and steam until clams open.
  • When clams open, add clam juice and choped clams and salt and pepper. Bring to gentle simmer and stir in whole butter.
  • Pour over hot angel hair or add angel hair to broth and toss. Garnish with parsley and serve with fresh bread.

Nutrition Facts : Calories 842.9, Fat 37.8, SaturatedFat 22.3, Cholesterol 150.7, Sodium 569.9, Carbohydrate 79.2, Fiber 3.9, Sugar 4.2, Protein 35.1

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