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Capellini With Spicy Red Clam Sauce

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  Capellini 6 Ounce
  Olive oil 2 Teaspoon
  Garlic 4 Clove (20 gm), sliced
  Canned chopped clams 13 Ounce, drained, liquid reserved (2 Cans, 6 1/2 Ounce Each)
  Canned diced tomatoes 28 Ounce (1 Can)
  Dried oregano 1 Teaspoon
  Dried thyme 1⁄2 Teaspoon
  Red pepper 1⁄4 Teaspoon, crushed
  Chopped parsley 1 Tablespoon

1. Cook the capellini according to package directions, omitting the salt if desired; drain.
2. Meanwhile, in a large skillet, heat the oil over high heat. Add the garlic and cook, stirring, until golden, about 2 minutes. Add the clams with 1/2 cup of their liquid and the tomatoes, oregano, thyme, and crushed red pepper; bring to a boil. Cook, stirring occasionally, until the flavors blend and the sauce thickens, about 7 minutes.
3. Add the cooked pasta and toss to coat. Remove from the heat and stir in the parsley.

Recipe Summary

Side Dish

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Average: 4.4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1576 Calories from Fat 210

% Daily Value*

Total Fat 23 g35.9%

Saturated Fat 2.6 g13.2%

Trans Fat 0 g

Cholesterol 246.9 mg82.3%

Sodium 1474.8 mg61.5%

Total Carbohydrates 215 g71.7%

Dietary Fiber 25.1 g100.4%

Sugars 6.6 g

Protein 131 g261.4%

Vitamin A 190.3% Vitamin C 310.1%

Calcium 79.2% Iron 683.3%

*Based on a 2000 Calorie diet


Capellini With Spicy Red Clam Sauce Recipe