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
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Anonymous
No comment….Just a QUESTION.
My hubby dug me some clams this morning and I hate sand when eating them. I was told to put them in salt water with cornmeal and they would clean themselves. I have tried that and they still “crunchy”. How do you get the sand out of them before cooking. I like to steam in butter, garlic and white wine.
Please respond with suggestions to [email protected]. ty :)
Mélanie
It is really sad which I not understand English because your receipts must be delicious.
Anonymous
I love cockle! Thank you for this capellini with cockle clams and lemon butter sauce recipe.
Quynh-Vy
it looks so nice and delicious
I have a question: When do I add pasta sauce?
thank you
I must try this dish