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Capellini with Cockle Clams and Lemon Butter Sauce

July 21, 2007 30 Comments

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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. | rasamalaysia.com

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. | rasamalaysia.com

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.

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. | rasamalaysia.com

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…

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. | rasamalaysia.com

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.”

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. | rasamalaysia.com

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

Related recipe: Angel Hair Pasta with Seafood

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Recipe Name
Capellini with Cockle Clams and Lemon Butter Sauce
Author
Rasa Malaysia
Average Rating
4.5
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30 COMMENTS... read them below or add one

  1. Anonymous

    July 30, 2007 at 8:29 PM

    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 :)

    Reply
  2. Mélanie

    August 4, 2007 at 10:00 AM

    It is really sad which I not understand English because your receipts must be delicious.

    Reply
  3. Anonymous

    September 22, 2008 at 11:13 AM

    I love cockle! Thank you for this capellini with cockle clams and lemon butter sauce recipe.

    Reply
  4. Quynh-Vy

    September 1, 2009 at 9:52 AM

    it looks so nice and delicious
    I have a question: When do I add pasta sauce?

    thank you
    I must try this dish

    Reply
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