CAPELLINI WITH TOMATOES AND BASIL
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
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
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
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
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
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
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
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)
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
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
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
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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