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Capellini Pasta


3 people


20 minutes



– 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

Step 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.

Step 2

Prepare the ingredients: minced garlic, capers and dried red chilies.

Step 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.

Step 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.

Step 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.

Step 6

Dish out, add lemon wedges as a garnish and serve immediately.

The best capellini with cappelini pasta, clams and cherry tomatoes in lemon-butter sauce. This capellini recipe is so easy and takes 20 minutes to make!

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