Capellini With Clams Food

DRUNKEN CLAMS OVER CAPPELLINI

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.

CAPELLINI WITH WHITE WINE CLAM SAUCE

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.

TUSCAN STYLE CAPELLINI WITH CLAMS AND GARLIC

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.