Capellini With Double Clam Sauce Recipes

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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 WITH WHITE WINE CLAM SAUCE



Capellini With White Wine Clam Sauce image

Make and share this Capellini With White Wine Clam Sauce recipe from Food.com.

Provided by ellie3763

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 cup extra virgin olive oil
1 teaspoon red pepper flakes
4 -6 garlic cloves, finely chopped
1 can flat fillet anchovy, drained
2 tablespoons fresh thyme leaves or 1 1/2 teaspoons dried thyme
1 cup dry white wine
1 cup clam juice or 1 cup chicken stock
1 (15 ounce) can fancy baby clams
1 lemon, zested
1 lb capellini
1/4 cup chopped fresh parsley leaves
black pepper
coarse salt

Steps:

  • Cook pasta until almost al dente and drain pasta.
  • Heat a large deep skillet over medium heat.
  • Add extra-virgin olive oil, 4 turns of the pan in a slow stream, red pepper flakes, garlic and anchovies. Cook until anchovies melt into the oil.
  • Add thyme and wine.
  • Reduce wine 1 minute.
  • Add clam juice or stock.
  • Stir in clams and lemon zest.
  • Add pasta to skillet and toss with sauce 2 to 3 minutes, until pasta is al dente and has absorbed some of the sauce and flavor.
  • Add parsley, pepper and salt, to taste.

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