Capellini With Clams Food

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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.

TUSCAN STYLE CAPELLINI WITH CLAMS AND GARLIC



Tuscan Style Capellini With Clams and Garlic image

Make and share this Tuscan Style Capellini With Clams and Garlic recipe from Food.com.

Provided by Derf2440

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

2 lbs small size clams, in shells
3 garlic cloves, smashed
2 tablespoons olive oil
1/4 cup white wine
1/2 lb capellini or 1/2 lb spaghetti noodles
1 cup chopped fresh parsley
salt
fresh ground pepper

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.

DRUNKEN CLAMS OVER CAPPELLINI



Drunken Clams over Cappellini image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 pound capellini or angel hair pasta
1 tablespoon olive oil
1 tablespoon butter
1/2 cup chopped shallots
3/4 cup roasted garlic cloves
1 (12-ounce) beer
36 small clams in shells, scrubbed
1/4 cup freshly chopped parsley leaves
1/4 cup grated Parmesan
Mixed green salad and bottled dressing, for serving, optional

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.

LINGUINE WITH CLAMS, CHERRY TOMATOES AND BASIL



Linguine with Clams, Cherry Tomatoes and Basil image

Provided by Valerie Bertinelli

Categories     main-dish

Time 25m

Yield 1 large or 2 small servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
2 cloves garlic, roughly chopped
Kosher salt and freshly ground black pepper
1/8 teaspoon red pepper flakes
1 cup cherry tomatoes
1 cup dry white wine
1 dozen littleneck clams, soaked in ice water and scrubbed
2 tablespoons unsalted butter
4 ounces linguine
2 teaspoons lemon zest
1/2 cup loosely packed fresh basil, chiffonade

Steps:

  • Heat the oil in a large saute pan with a tight-fitting lid over medium-low heat. Add the garlic, salt, pepper and red pepper flakes and saute until fragrant; don't let the garlic brown. Add the cherry tomatoes, white wine and clams, increase the heat to high and cover the pan. Cook, stirring occasionally, until all the clams have opened, about 8 minutes. As the clams open, transfer them to a large bowl. When all the clams are removed, reduce the heat to medium-low and swirl in the butter. Season with salt and pepper.
  • Meanwhile, bring a pot of generously salted water to a boil. Cook the linguine according to the package direction. Using tongs, transfer the linguine to the saute pan with the clam juice and toss to coat. Turn off the heat and add the clams and any juices that have collected in the bowl, the lemon zest and half of the basil. Using tongs, turn the linguine to coat it with the sauce. Top with the remaining basil. Serve immediately.

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