Capellini Vongola Food

CAPELLINI AL FORNO

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch diameter nonstick spring form pan. Set aside.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 4 to 5 minutes. Drain well and place in a large bowl. Add 4 tablespoons butter, 1 cup Parmesan, eggs, parsley, salt and pepper. Toss well until coated.
• Sprinkle 1/4 cup breadcrumbs in the bottom of the prepared pan. Spread 1/3 of the seasoned pasta on top. Arrange half of the prosciutto in a single layer on top. Sprinkle half of the mozzarella on top. Add 1/3 of the pasta and push down lightly to form an even layer. Repeat the layers with 1/4 cup breadcrumbs, the remaining pasta, prosciutto, and mozzarella. In a small bowl, mix the remaining 1/2 cup breadcrumbs and Parmesan together. Sprinkle over the layers and dot with the remaining 2 tablespoons butter. Drizzle with olive oil and bake until light golden on top, 45 to 50 minutes. Cool for 10 minutes.
• Remove the sides of the pan and cut the pasta into wedges. Serve with warm marinara sauce.

CAPELLINI VONGOLA

Steps:

• Bring 1 gallon of water to a boil with lots of salt. Boil pasta until al dente. Be careful it will quickly over cook.
• At the same time finely mince the garlic and saute in a large skillet with a couple of tablespoons of the butter.
• Bring the skillet to a high heat and add the clams. Saute for a bit and add white wine cover and steam until clams open.
• When clams open, add clam juice and choped clams and salt and pepper. Bring to gentle simmer and stir in whole butter.
• Pour over hot angel hair or add angel hair to broth and toss. Garnish with parsley and serve with fresh bread.

LEMON CAPELLINI

Steps:

• Add 2 tablespoons of salt to a large pot of boiling water. Add the capellini and cook for 3 to 4 minutes, until just al dente.
• Meanwhile, heat a large (12-inch) saute pan, add the butter, and heat until the butter is melted. Add the zest and juice of the 2 lemons. Add 2 teaspoons salt and 1 teaspoon pepper and swirl the pan to combine.
• As soon as the pasta is cooked, lift the pasta out of the water with tongs, allowing most but not all of the water to drain back into the pot, and add all the pasta to the sauce. Cook for one minute, adding pasta water to the sauce with a ladle just enough to keep the pasta moist.
• Transfer the pasta to a serving platter or individual plates. Garnish with more lemon zest, sprinkle with salt and pepper, and squeeze a little lemon juice on top. Serve hot.

CAPELLINI VONGOLA

Steps:

• Bring 1 gallon of water to a boil with lots of salt. Boil pasta until al dente. Be careful it will quickly over cook. At the same time finely mince the garlic and saute in a large skillet with a couple of tablespoons of the butter. Bring the skillet to a high heat and add the clams. Saute for a bit and add white wine cover and steam until clams open. When clams open, add clam juice and choped clams and salt and pepper. Bring to gentle simmer and stir in whole butter. Pour over hot angel hair or add angel hair to broth and toss. Garnish with parsley and serve with fresh bread.

CAPELLINI CAPRESE

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add onions and garlic; cook and stir 2 min. Add tomatoes; cook 5 min. or until heated through, stirring occasionally.
• Drain pasta. Add to tomato mixture; mix lightly. Sprinkle with cheese and basil.

SPAGHETTI ALLE VONGOLE

Steps:

• Bring 3 quarts water to a boil in a 5 quart pot. Season lightly with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 1/2 cup pasta cooking water.
• Meanwhile, heat 3 tablespoons oil in a large skillet over medium heat. Add garlic and cook, swirling pan often, until just golden. Add red pepper flakes and continue cooking 15 more seconds. Add wine, then clams; increase heat to high. Cover skillet and cook until clams open and release their juices, 3-6 minutes, depending on size of clams. As clams open, use tongs to transfer them to a bowl.
• Add 1/4 cup of the reserved pasta water to skillet; bring to a boil. Add pasta to pan. Cook over high heat, tossing constantly, until pasta is al dente and has soaked up some of the sauce from the pan. Add clams and any juices from bowl to pan, along with parsley, and toss to combine. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and drizzle with remaining oil.

CAPELLINI POMODORO

Steps:

• Heat olive oil and add garlic, cook until garlic turns white.
• Add diced tomatoes and pepper.
• Heat through stirring constantly.
• About 2 to 3 minutes.
• Remove from heat and add basil and half of the cheese.
• Toss gently with the pasta.
• Serve at once and top with remaining cheese.