Drunken Clams Over Cappellini Food

DRUNKEN CLAMS OVER CAPPELLINI

Drunken Clams over Cappellini image

Provided by Robin Miller : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 pound capellini or angel hair pasta
1 tablespoon olive oil
1 tablespoon butter
1/2 cup chopped shallots
3/4 cup roasted garlic cloves
1 (12-ounce) beer
36 small clams in shells, scrubbed
1/4 cup freshly chopped parsley leaves
1/4 cup grated Parmesan
Mixed green salad and bottled dressing, for serving, optional

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

Tuscan Style Capellini With Clams and Garlic image

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

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

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.

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