Capellini Vongola
"Little neck clams with angel hair pasta."
- Ready In:
- 45mins
- Ingredients:
- 10
- Yields:
-
4 bowls
- Serves:
- 4
ingredients
- 6 medium garlic cloves
- 3⁄4 cup butter (unsalted)
- 4 dozen littleneck clams, fresh washed
- 2 (8 ounce) cans chopped clams with juice
- 1 (8 ounce) bottle clam juice
- 1 cup white wine
- 1 (12 ounce) package angel hair pasta, 1 #
- salt and pepper
- 1 bunch flat leaf fresh parsley
- Italian bread or French baguette
directions
- 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.
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RECIPE SUBMITTED BY
I love to cook for family and friends. I've done alot of jobs in my life, even was a Chef, but cooking is my passion.BBQ, Chili and Seafood are my favorite things to make... But I'll try anything!
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