Tuscan Style Capellini With Clams and Garlic

Derf's Note:

Clams and garlic--mmm good! from The Lighthearted Cookbook by Anne Lindsay.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 2 lbs small size clams , in shells
• 3 garlic cloves , smashed
• 2 tablespoons olive oil
• ¼ cup white wine
• ½ lb capellini or ½ lb spaghetti noodles
• 1 cup chopped fresh parsley
• salt
• fresh ground pepper

Directions:

1. Scrub clams under cold running water, discard any that do not close when tapped.
2. In large heavy saucepan, cook garlic and oil over medium high heat for 1 minute, add wine and clams.
3. 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).
4. Meanwhile, in large pot of boiling water, cook capellini until al dente, tender but firm; drain.
5. Pour clam mixture over hot pasta and toss with parsley.
6. Season with salt and pepper to taste.

Reviews

[Little Bee]

Fabulous! This was fast and easy and absolutely delicious! I wouldn't change a thing except maybe I will add some fresh mussels next time too!

[Chef #524381]

I didn't follow the recipe exactly- mussels were on sale, so I got those and I didn't have a chance to stop for wine, so I used cooking sherry. It was really terrific! I was surprised at how much flavor this had and all the picky eaters at my table loved it. This will be a regular in my house! Thanks so much!

[rob_bertski]

This turned out very well! I used a bit more garlic and a bit more wine and it was delicious. I will make this again.