Capellini With Double Clam Sauce

Be the first to review
READY IN: 16mins
Recipe by Fridays pal

This is a simple recipe clipped from a magazine years ago that has become a favorite.

Ingredients Nutrition

  • 6 ounces capellini, broken in thirds (extra, extra thin spaghetti)
  • 1 (10 ounce) can baby clams
  • 1 (10 1/2 ounce) can white clam sauce
  • 1 (8 ounce) bottle clam juice
  • 34 cup very hot water
  • 1 tablespoon vegetable oil
  • 1 medium ripe tomatoes, cut in chunks
  • 12 cup sliced green onion


  1. Put pasta in a 10 inch skillet.
  2. Drain juices from cans of clams and clam sauce into skillet.
  3. Add bottled clam juice, 1/2 cup hot water and the oil.
  4. Cover and bring to boil over high heat.
  5. Boil 3 minutes stirring often with fork to separate strands of pasta.
  6. Add whole clams, drained clam-sauce mixture and remaining ingredients.
  7. Reduce heat, cover and simmer 3 minutes until heated through and pasta is tender.
  8. Stir in 1/4 cup hot water; serve immediately.
  9. Add crusty bread and a green salad and you've got a tasty meal.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a