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.
CAPPELINI PESCATORE
Steps:
- In hot pan, heat oil. Add clams, garlic and shallots and saute for approximately 3 minutes. Add tomatoes, white wine, and fish stock and cook until clams open. Add sea scallops, mussels, shrimp, and marinara. Cook 3 minutes. Add squid and cover and cook just until mussels and clams open. Discard any unopened mussels or clams.
- Bring 6 quarts salted water to a boil. Cook angel hair approximately 6 or 7 minutes until al dente. Drain well and place into 4 hot bowls.
- Arrange seafood around plate. Add butter and herbs to sauce. Stir until butter is melted. Spoon over pasta and garnish with fresh thyme.
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