LEMON CAPELLINI WITH CAVIAR
Steps:
- Drizzle some olive oil in a large pot of boiling salted water, add the capellini and cook al dente. Drain quickly, leaving a little water with the capellini. Quickly toss the capellini with the melted butter, lemon zest, lemon juice, salt and pepper.
- Place one serving of pasta on each plate and top with a large dollop of fresh caviar. Garnish with grated lemon zest. Serve immediately.
DRUNKEN CLAMS OVER CAPPELLINI
Provided by Robin Miller : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cook capellini according to package directions.
- Meanwhile, heat oil and butter together in a large skillet. Add shallots and 3/4 cup roasted garlic cloves saute 3 minutes, until shallots are soft. Add beer and bring to a simmer. Add clams, cover and simmer until shells open, about 5 minutes. Using tongs, remove 12 clams and reserve for another meal. Drain capellini, reserving 1/2 cup pasta cooking water and add to clams in skillet, adding the reserved 1/2 cup pasta if necessary to "loosen" the sauce. Simmer 1 minute to heat through. Remove from heat and top with parsley and Parmesan. Serve with a mixed green salad and bottled dressing, if desired.
TUSCAN STYLE CAPELLINI WITH CLAMS AND GARLIC
Make and share this Tuscan Style Capellini With Clams and Garlic recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Scrub clams under cold running water, discard any that do not close when tapped.
- In large heavy saucepan, cook garlic and oil over medium high heat for 1 minute, add wine and clams.
- 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).
- Meanwhile, in large pot of boiling water, cook capellini until al dente, tender but firm; drain.
- Pour clam mixture over hot pasta and toss with parsley.
- Season with salt and pepper to taste.
CAPELLINI WITH WHITE WINE CLAM SAUCE
Make and share this Capellini With White Wine Clam Sauce recipe from Food.com.
Provided by ellie3763
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 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.
LINGUINE WITH CLAMS, CHERRY TOMATOES AND BASIL
Provided by Valerie Bertinelli
Categories main-dish
Time 25m
Yield 1 large or 2 small servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large saute pan with a tight-fitting lid over medium-low heat. Add the garlic, salt, pepper and red pepper flakes and saute until fragrant; don't let the garlic brown. Add the cherry tomatoes, white wine and clams, increase the heat to high and cover the pan. Cook, stirring occasionally, until all the clams have opened, about 8 minutes. As the clams open, transfer them to a large bowl. When all the clams are removed, reduce the heat to medium-low and swirl in the butter. Season with salt and pepper.
- Meanwhile, bring a pot of generously salted water to a boil. Cook the linguine according to the package direction. Using tongs, transfer the linguine to the saute pan with the clam juice and toss to coat. Turn off the heat and add the clams and any juices that have collected in the bowl, the lemon zest and half of the basil. Using tongs, turn the linguine to coat it with the sauce. Top with the remaining basil. Serve immediately.
CAPELLINI WITH DOUBLE CLAM SAUCE
Make and share this Capellini With Double Clam Sauce recipe from Food.com.
Provided by Fridays pal
Categories One Dish Meal
Time 16m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put pasta in a 10 inch skillet.
- Drain juices from cans of clams and clam sauce into skillet.
- Add bottled clam juice, 1/2 cup hot water and the oil.
- Cover and bring to boil over high heat.
- Boil 3 minutes stirring often with fork to separate strands of pasta.
- Add whole clams, drained clam-sauce mixture and remaining ingredients.
- Reduce heat, cover and simmer 3 minutes until heated through and pasta is tender.
- Stir in 1/4 cup hot water; serve immediately.
- Add crusty bread and a green salad and you've got a tasty meal.
Nutrition Facts : Calories 280.4, Fat 5, SaturatedFat 0.7, Cholesterol 25.3, Sodium 253.5, Carbohydrate 42.2, Fiber 2.3, Sugar 3.7, Protein 15.9
SAFFRON CAPELLINI WITH GARLIC AND SEAFOOD
Baby clams and bay scallops with herbs and spices tosses into saffron flavored pasta. Made with Recipe #473944
Provided by Rita1652
Categories One Dish Meal
Time 45m
Yield 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large pan,.
- Saute onion till translucent add garlic simmer 3 minutes.
- Toss in pepper flakes.
- Add tomatoes and parsley.
- Stir in scallops and clams cover and simmer over low heat.
- Meanwhile, in a large pot of boiling salted water, cook the capellini until just al dente, about 3 minutes. Drain; transfer to the scallops and clam mixture toss well adding pasta water if needed and serve immediately. Top with additional olive oil and garnish with fresh parsley.
Nutrition Facts : Calories 468.9, Fat 2.5, SaturatedFat 0.5, Cholesterol 39.7, Sodium 722.1, Carbohydrate 76.9, Fiber 3.5, Sugar 3.7, Protein 32.2
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Servings 2Total Time 1 hr 15 minsCategory Pasta + Noodles
- Preheat the oven to 450°. In a small saucepan, bring 3/4 cup of water to a boil. Stir in the dashi powder until dissolved.
- In a large pot, bring 2 1/2 cups of water to a boil. Add the clams, cover and cook over moderately high heat for 5 to 7 minutes; transfer to a baking sheet as they open, and discard any that don’t. Strain 3/4 cup of the clam cooking liquid into a large saucepan. Add the dashi, apple cider, fish sauce, white soy sauce and tobanjan to make a clam broth.
- In a medium skillet, melt the butter. Add the capellini and toast over moderately high heat, stirring, until golden, 3 to 4 minutes. Add half of the clam broth and layer the cabbage, garlic, ginger, leek and serrano chile on top; do not stir. Bake for about 15 minutes, until all of the broth is absorbed and the pasta is al dente.
- Add the steamed clams to the remaining broth in the saucepan. Stir in the escarole and simmer until heated through. Stir in the oregano. Transfer the pasta and vegetables to bowls, top with the steamed clams and escarole and serve.
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