Tuscan Style Capellini With Clams and Garlic Recipe #20774
Clams and garlic--mmm good! from The Lighthearted Cookbook by Anne Lindsay.
by Derf
25 min | 10 min prep
SERVES 4
- 2 lbs small size clams, in shells
- 3 garlic cloves, smashed
- 2 tablespoons olive oil
- 1/4 cup white wine
- 1/2 lb capellini or spaghetti noodles
- 1 cup chopped fresh parsley
- salt
- fresh ground pepper
- Scrub clams under cold running water, discard any that do not close when tapped.
- In large heavy saucepan, cook garlic and oil over medium high heat for 1 minute, add wine and clams.
- Cover and cook until clams open (time will vary from 2 to 10 minutes depending on size of clams, discard any that do not open).
- Meanwhile, in large pot of boiling water, cook capellini until al dente, tender but firm; drain.
- Pour clam mixture over hot pasta and toss with parsley.
- Season with salt and pepper to taste.
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