Capellini with Clam Sauce
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.
- 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
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.