Sunday, January 25, 2009

Cappellini not Linguini....

with a white wine clam sauce.

clam pasta


1/4 cup extra-virgin olive oil
1 teaspoon red pepper flakes
4 to 6 cloves garlic, finely chopped
1 tin flat fillet of anchovies, drained 6 or 7 fillets
2 tablespoons fresh thyme leaves, 4 or 5 sprigs stripped
or 1 1/2 teaspoons dried
1 cup dry white wine
1 cup clam juice or chicken stock
1 can (15 ounces) fancy whole baby clams
1 lemon, zested
1 pound capellini, slightly undercooked, about 6 to 7 minutes
1/4 cup chopped parsley leaves
Lots of black pepper and some coarse salt Crusty bread, for mopping


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
and cook until anchovies melt into the oil.
Add thyme and wine.
Reduce wine 1 minute.
Add clam juice or stock,
clam juice will give the dish a stronger clam flavor,
chicken stock will give it a buttery personality.
Stir in clams and lemon zest.
Drain pasta.
Add 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 your taste
and serve with bread for mopping up remaining juices.


Carolyn said...

This is a Rachel Ray recipe, correct? I've made it a hundred times and absolutely adore it.

Kathleen (One Tree Past The Fence) said...

you know, I honestly can't remember!

it very well could be.

and dangit I usually like to credit
the author, I didn't this time. my bad.

I'm glad you found this one, I'm hungry.
May just have to make this for dinner tonight.

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