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!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 oz 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 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
- 1
Bring water to a boil in a pot. Cook the capellini until al dente, according to the package instructions. Drain and set aside.
- 2
Prepare the ingredients: minced garlic, capers, and dried red chilies
- 3
Heat a skillet over medium heat and add the olive oil and butter. When the butter melts, add the garlic, capers, and dried red chilies. Sauté for 10 seconds.
- 4
Add the clams and stir a few times before adding the white wine. Cover the skillet with its lid and steam the clams until they open.
- 5
Add the lemon juice, salt, ground black pepper, and chicken bouillon powder (if using). Then, add the cherry tomatoes and parsley. Add the capellini to the skillet and stir to combine well.
- 6
Dish out, garnish with lemon wedges, and serve immediately.