Capellini with Clams

Name: Capellini with Clams
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: european
Ingredients: 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

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Level: Easy
Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: 4 servings

Depending on personal taste, you can add hot chili flakes, lemon juice, or lemon zest to this recipe.

Level: Easy
Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: 4 servings

Ingredients

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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

Directions

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy Ann Volkwein, The Arthur Avenue Cookbook: Recipes and Memories from the Real Little Italy, Regan Books, 2004 & Frank Randazzo of Randazzo Fish Market