Drunken Clams over Cappellini

  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings
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Ingredients

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

Directions

  1. Cook capellini according to package directions.
  2. 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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