Recipe courtesy of Robin Miller
Recipe courtesy of Robin Miller
Episode:
Salty, Sweet and Spicy
Drunken Clams over Cappellini
Getting reviews...
- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 673
- Total Fat
- 11 g
- Saturated Fat
- 4 g
- Carbohydrates
- 103 g
- Dietary Fiber
- 5 g
- Sugar
- 5 g
- Protein
- 33 g
- Cholesterol
- 38 mg
- Sodium
- 635 mg
- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 673
- Total Fat
- 11 g
- Saturated Fat
- 4 g
- Carbohydrates
- 103 g
- Dietary Fiber
- 5 g
- Sugar
- 5 g
- Protein
- 33 g
- Cholesterol
- 38 mg
- Sodium
- 635 mg
Ingredients
Directions
- 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.
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