Capellini With Double Clam Sauce Recipes

CAPELLINI WITH CLAMS

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

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.