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Capellini with Cockle Clams and Lemon Butter Sauce Recipe

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.

Course Main Course
Cuisine American
Keyword Capellini with Cockle Clams
Servings 3 people
Calories 437 kcal


  • 2/3 pack capellini, 12 oz pack
  • 1 lb cockle clams
  • 2 roma tomatoes, diced
  • 3 cloves garlic, finely chopped
  • 1 teaspoon lemon juice
  • 1/8 teaspoon salt
  • 1 1/2 sticks unsalted butter (6 oz)
  • dried parsley flakes
  • sweet basil leaves


  1. Bring water to boil in a pot. Cook the capellini according to the instructions on the package.

  2. While boiling the capellini, heat up a saute pan and add in the butter.

  3. As soon as the butter melts, saute the garlic until you start smelling the garlicky aroma (but before they turn brown).

  4. Add in the diced roma tomatoes and saute for 1 minute.

  5. Toss in the cockle clams and cover the saute pan and wait for the clams to open.

  6. Once all clams are open, add lemon juice, salt to the sauce, and toss in the sweet basil leaves (but leave some for garnishing).

  7. Drain the capellini and transfer to serving plates.

  8. Top the capellini with the cockle clams and lemon butter sauce.

  9. Sprinkle dried parsley flakes generously and add the sweet basil leaves before serving.

Nutrition Facts
Capellini with Cockle Clams and Lemon Butter Sauce Recipe
Amount Per Serving (3 people)
Calories 437 Calories from Fat 414
% Daily Value*
Fat 46g71%
Saturated Fat 29g181%
Cholesterol 128mg43%
Sodium 242mg11%
Potassium 123mg4%
Carbohydrates 3g1%
Sugar 1g1%
Protein 4g8%
Vitamin A 1825IU37%
Vitamin C 7.3mg9%
Calcium 32mg3%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.