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Capellini With Red Clam Sauce

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Ingredients
  Olive oil 2 Tablespoon
  Onions 2 , coarsely chopped
  Garlic 2 Clove (10 gm), finely chopped
  Clams 2 Can (20 oz), drained, rinsed
  Dry white wine/Fish stock 1 Cup (16 tbs)
  Low sodium tomato sauce 4 Ounce (1 Can)
  Lemon 1 , zest grated and juice extracted
  Chopped parsley 1⁄4 Cup (4 tbs)
  Salt 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
  Capellini 1 Pound
Directions

GETTING READY
1. In a pot, boil water and blanch capellini, drain, rinse and set aside.

MAKING
2. In a non stick skillet, heat oil, add onion, garlic and sauté until soft. Add clams, wine and bring to a boil, simmer until flavors have infused.
3. Add in the tomato sauce, lemon zest, lemon juice, boil and simmer until slightly thick. Season and add parsley and allow to rest.
4. Now, add the cooked pasta to the sauce.

SERVING
5. Serve hot in a pasta dish.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Saute
Dish: 
Lasagna
Interest: 
Holiday, Gourmet
Ingredient: 
Pasta
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
2

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