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.
Bring water to boil in a pot. Cook the capellini according to the instructions on the package.
While boiling the capellini, heat up a saute pan and add in the butter.
As soon as the butter melts, saute the garlic until you start smelling the garlicky aroma (but before they turn brown).
Add in the diced roma tomatoes and saute for 1 minute.
Toss in the cockle clams and cover the saute pan and wait for the clams to open.
Once all clams are open, add lemon juice, salt to the sauce, and toss in the sweet basil leaves (but leave some for garnishing).
Drain the capellini and transfer to serving plates.
Top the capellini with the cockle clams and lemon butter sauce.
Sprinkle dried parsley flakes generously and add the sweet basil leaves before serving.