Tuscan Style Capellini With Clams and Garlic |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Clams and garlic-mmm good! from The Lighthearted Cookbook by Anne Lindsay. Ingredients:
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 1/2 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.
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