Capellini with Clam Sauce

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A seafood pasta recipe using our Capellini, or "angel hair" pasta, in combination with fresh, hard-shell clams and a light sauce of tomatoes, white wine, garlic & herbs.

Ingredients:

• 2 1/4 pounds fresh hard-shell clams
• 1 cup dry white wine
• 2 cloves garlic, smashed
• 1/4 cup fresh Italian flat-leaf parsley
• 2 tablespoon DeLallo Extra Virgin Olive Oil
• 1 small onion, diced
• 14 ounces, or half can, DeLallo Imported Italian Crushed Tomatoes
• 1 teaspoon fresh red chili, seeded and finely chopped
• 1 (1-pound) package DeLallo Capellini
• Salt and fresh ground black pepper

Directions:

Wash clams thoroughly by running under cold water.

In a large saucepan, add wine, garlic cloves, half of the parsley and clams. Cover and cook until boiling on high heat. Cook for about 5 minutes, shaking the pan often, until clams have opened.

Using a colander atop a bowl, drain clams, letting the liquid collect in the bowl. Set the clams aside. Once cooled, separate 2/3 of them from their shells. Set both shelled and unshelled clams aside. Keep unshelled clams warm in a bowl with a covered lid.

Heat olive oil in a saucepan with onion, simmering gently for about 3 minutes and onion becomes translucent. Add tomatoes, clam juice from drained clams and chili pepper. Salt and pepper to taste.

Bring to a boil, half cover the pan and simmer for approximately 15 minutes.

Meanwhile, cook capellini in a large pot of boiling, salted water. Cook for al dente texture. Drain, reserving 1 to 2 cups of pasta water for finishing sauce.

Add shelled clams to the tomato sauce and stir well to incorporate. Cook together for about 3 minutes, then add cooked pasta. Toss and heat together for an additional two minutes. Add pasta water, if desired.

To serve, garnish with reserved clams and parsley.

Serves 4-6 Printer-friendly version