Capellini
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!
Servings: 3 people
Calories: 275kcal
Ingredients
- 8 oz (250g) 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 (750g) 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
Instructions
- Bring water to boil in a pot. Cook the capellini until al dente, according to the instructions on the package. Drain and set aside.
- Prepare the ingredients: minced garlic, capers and dried red chilies.
- 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.
- 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.
- 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.
- Dish out, add lemon wedges as a garnish and serve immediately.
Nutrition
Serving: 3people | Calories: 275kcal | Carbohydrates: 13g | Protein: 7g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Cholesterol: 37mg | Sodium: 678mg | Fiber: 2g | Sugar: 3g