Name: Capellini With White Wine Clam Sauce
Prep time: 30 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1/4 cup extra virgin olive oil; 1 teaspoon red pepper flakes; 4 -6 garlic cloves, finely chopped; 1 can flat fillet anchovy, drained; 2 tablespoons fresh thyme leaves or 1 1/2 teaspoons dried thyme; 1 cup dry white wine; 1 cup clam juice or 1 cup chicken stock; 1 (15 ounce) can fancy baby clams; 1 lemon, zested; 1 lb capellini; 1/4 cup chopped fresh parsley leaves; black pepper; coarse salt

Recipe by ellie3763

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http://kathleenjbade.blogspot.com/2009/01/cappellini-not-linguini.html

Ready In:: 30mins
Serves:
Units:

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ingredients

¹⁄₄ cup extra virgin olive oil
1 teaspoon red pepper flakes
4 -6 garlic cloves, finely chopped
1 can flat fillet anchovy, drained
2 tablespoons fresh thyme leaves or 1 1/2 teaspoons dried thyme
1 cup dry white wine
1 cup clam juice or 1 cup chicken stock
1 (15 ounce) can fancy baby clams
1 lemon, zested
1 lb capellini
¹⁄₄ cup chopped fresh parsley leaves
black pepper
coarse salt

directions

Cook pasta until almost al dente and drain pasta.
Heat a large deep skillet over medium heat.
Add extra-virgin olive oil, 4 turns of the pan in a slow stream, red pepper flakes, garlic and anchovies. Cook until anchovies melt into the oil.
Add thyme and wine.
Reduce wine 1 minute.
Add clam juice or stock.
Stir in clams and lemon zest.
Add pasta to skillet and toss with sauce 2 to 3 minutes, until pasta is al dente and has absorbed some of the sauce and flavor.
Add parsley, pepper and salt, to taste.

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