Capellini With Clams Recipes

DRUNKEN CLAMS OVER CAPPELLINI

Steps:

• Cook capellini according to package directions.
• Meanwhile, heat oil and butter together in a large skillet. Add shallots and 3/4 cup roasted garlic cloves saute 3 minutes, until shallots are soft. Add beer and bring to a simmer. Add clams, cover and simmer until shells open, about 5 minutes. Using tongs, remove 12 clams and reserve for another meal. Drain capellini, reserving 1/2 cup pasta cooking water and add to clams in skillet, adding the reserved 1/2 cup pasta if necessary to "loosen" the sauce. Simmer 1 minute to heat through. Remove from heat and top with parsley and Parmesan. Serve with a mixed green salad and bottled dressing, if desired.

TUSCAN STYLE CAPELLINI WITH CLAMS AND GARLIC

Steps:

• Scrub clams under cold running water, discard any that do not close when tapped.
• In large heavy saucepan, cook garlic and oil over medium high heat for 1 minute, add wine and clams.
• Cover and cook until clams open (time will vary from 2 to 10 minutes depending on size of clams, discard any that do not open).
• Meanwhile, in large pot of boiling water, cook capellini until al dente, tender but firm; drain.
• Pour clam mixture over hot pasta and toss with parsley.
• Season with salt and pepper to taste.

CAPPELINI PESCATORE

Steps:

• In hot pan, heat oil. Add clams, garlic and shallots and saute for approximately 3 minutes. Add tomatoes, white wine, and fish stock and cook until clams open. Add sea scallops, mussels, shrimp, and marinara. Cook 3 minutes. Add squid and cover and cook just until mussels and clams open. Discard any unopened mussels or clams.
• Bring 6 quarts salted water to a boil. Cook angel hair approximately 6 or 7 minutes until al dente. Drain well and place into 4 hot bowls.
• Arrange seafood around plate. Add butter and herbs to sauce. Stir until butter is melted. Spoon over pasta and garnish with fresh thyme.

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 DOUBLE CLAM SAUCE

Steps:

• Put pasta in a 10 inch skillet.
• Drain juices from cans of clams and clam sauce into skillet.
• Add bottled clam juice, 1/2 cup hot water and the oil.
• Cover and bring to boil over high heat.
• Boil 3 minutes stirring often with fork to separate strands of pasta.
• Add whole clams, drained clam-sauce mixture and remaining ingredients.
• Reduce heat, cover and simmer 3 minutes until heated through and pasta is tender.
• Stir in 1/4 cup hot water; serve immediately.
• Add crusty bread and a green salad and you've got a tasty meal.

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.