Drunken Clams over Cappellini (Robin Miller) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1 pound capellini or angel hair pasta |
1 tablespoon olive oil |
1 tablespoon butter |
1/2 cup chopped shallots |
3/4 cup roasted garlic cloves |
1 (12-ounce) beer |
36 small clams in shells, scrubbed |
1/4 cup freshly chopped parsley leaves |
1/4 cup grated parmesan |
mixed green salad and bottled dressing, for serving, optional |
Directions:
1. Cook capellini according to package directions.
2. Meanwhile, heat oil and butter together in a large skillet. Add shallots and 3/4 cup roasted garlic cloves saute 3 minutes, until shallots are soft. Add beer and bring to a simmer. Add clams, cover and simmer until shells open, about 5 minutes. Using tongs, remove 12 clams and reserve for another meal. Drain capellini, reserving 1/2 cup pasta cooking water and add to clams in skillet, adding the reserved 1/2 cup pasta if necessary to loosen the sauce. Simmer 1 minute to heat through. Remove from heat and top with parsley and Parmesan. Serve with a mixed green salad and bottled dressing, if desired.
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