Remember my Italian sweet basil plant that I told you weeks ago?

Thanks to my nurturing hands, it’s blooming, growing, and abundant with leaves. Sometimes, I just pluck the leaves and straight away they go into my mouth.

They are a quick pick-me-up and great as a palate-cleanser especially after some spice-laden Malaysian food. But the highlight has to be my newly “invented” recipe that makes good use of them–complete with my favorite clams!–capellini with cockle clams and lemon butter sauce.

I got the inspiration when I went to a cafe with my co-workers a few weeks ago. The capellini dish that I had was topped with shrimp and spinach in butter sauce.

I made a slight twist and replaced the shrimp with cockle clams, used sweet basil leaves instead of spinach, and added lemon juice for some extra zest…

This dish was bursting with the briny taste of cockle clams, the freshness of diced roma tomatoes and sweet basil leaves, all happily married in an inviting and light lemon butter sauce. It was really good and I am very happy with my new “invention.”

If you love capellini, do try out my recipe. :)

Related recipe: Angel Hair Pasta with Seafood

How Many Calories Per Serving?

This recipe is only 437 calories per serving.

What Dishes To Serve with this Recipe?

For a wholesome meal and easy weeknight dinner, I recommend the following recipes.

Baked Salmon

Cheesy Garlic Texas Toast

Creamy Garlic Mushrooms

Creamy Shrimp and Sun-Dried Tomatoes Pasta

Brown Butter Maple Roasted Carrots

Yield: 3 people

Capellini

Print

Capellini with Cockle Clams and Lemon Butter Sauce - bursting with flavor -- the freshness of diced roma tomatoes and sweet basil leaves, all happily married in a light lemon butter sauce.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 8 oz. (225 g) capellini
• 4 cloves garlic, minced
• 1 tablespoon capers
• 1 dried red chili, seeded and cut into short pieces
• 1 tablespoon extra virgin olive oil
• 2 tablespoons unsalted butter
• 1.5 lbs (700 g) clams, cleaned and scrubbed
• 3/4 cup white wine
• 1 teaspoon lemon juice
• Salt, to taste
• 3 dashes ground black pepper
• 1/2 teaspoon chicken bouillon powder, optional
• 8 cherry tomatoes, cut into halves
• 1 tablespoon chopped parsley
• Lemon wedges, for garnishing

Instructions

1. Bring water to boil in a pot. Cook the capellini until al dente, according to the instructions on the package. Drain and set aside.
2. Prepare the ingredients: minced garlic, capers and dried red chilies.
3. Heat up a skillet and add the olive oil and butter. When the butter melts, add the garlic, capers and dried red chilies. Saute for 10 seconds.
4. Add the clams, stir a few times before adding the white wine. Cover the skillet with its lid and steam the clams until they are open.
5. Add lemon juice, salt, ground black pepper and chicken bouillon powder (if using). Add the cherry tomatoes and parsley. Add the capellini to the skillet, stir to combine well.
6. Dish out, add lemon wedges as a garnish and serve immediately.

Nutrition Information

Yield

3

Serving Size

3 people
Amount Per Serving Calories 437Total Fat 46gSaturated Fat 29gUnsaturated Fat 0gCholesterol 128mgSodium 242mgCarbohydrates 3gSugar 1gProtein 4g