Best 5 Capellini With White Wine Clam Sauce Recipes

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Venture into the culinary realm of exquisite flavors with our guide to crafting the perfect "Capellini with White Wine Clam Sauce." This delectable dish, originating from the sun-kissed shores of Italy, combines the briny essence of clams with the aromatic embrace of white wine, creating a symphony of taste that will tantalize your palate. As you embark on this culinary journey, we will unveil the secrets to selecting the freshest clams, mastering the art of sautéing, and finding the perfect balance of flavors to elevate this classic dish to new heights. So, prepare your taste buds for an unforgettable experience as we delve into the world of "Capellini with White Wine Clam Sauce."

Let's cook with our recipes!

CAPELLINI WITH CLAMS



Capellini with Clams image

Depending on personal taste, you can add hot chili flakes, lemon juice, or lemon zest to this recipe.

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons olive oil
4 cloves garlic, minced
1 1/2 pounds very small clams, such as New Zealand cockles, scrubbed
1/3 cup dry white wine
1 cup fish stock or clam juice
12 ounces capellini pasta
4 tablespoons chopped parsley leaves
Salt and pepper

Steps:

  • In a large pot, bring salted water to a boil for the pasta.
  • In a large skillet, heat the olive oil over medium-high heat, then add the garlic and saute until golden, about 2 to 3 minutes. Add the clams, white wine, and stock and cover. Allow to boil until the clams open, about 4 to 5 minutes.
  • Meanwhile, boil the capellini in the water until al dente. When all the clams have opened, discard the unopened ones. Stir the capellini and three tablespoons of parsley into the pan juices. Season with salt and pepper. Serve on a platter with the clams and sprinkle with remaining parsley.

CAPELLINI WITH WHITE WINE CLAM SAUCE



Capellini With White Wine Clam Sauce image

Make and share this Capellini With White Wine Clam Sauce recipe from Food.com.

Provided by ellie3763

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 cup extra virgin olive oil
1 teaspoon red pepper flakes
4 -6 garlic cloves, finely chopped
1 can flat fillet anchovy, drained
2 tablespoons fresh thyme leaves or 1 1/2 teaspoons dried thyme
1 cup dry white wine
1 cup clam juice or 1 cup chicken stock
1 (15 ounce) can fancy baby clams
1 lemon, zested
1 lb capellini
1/4 cup chopped fresh parsley leaves
black pepper
coarse salt

Steps:

  • Cook pasta until almost al dente and drain pasta.
  • Heat a large deep skillet over medium heat.
  • Add extra-virgin olive oil, 4 turns of the pan in a slow stream, red pepper flakes, garlic and anchovies. Cook until anchovies melt into the oil.
  • Add thyme and wine.
  • Reduce wine 1 minute.
  • Add clam juice or stock.
  • Stir in clams and lemon zest.
  • Add pasta to skillet and toss with sauce 2 to 3 minutes, until pasta is al dente and has absorbed some of the sauce and flavor.
  • Add parsley, pepper and salt, to taste.

PASTA WITH WHITE WINE CLAM SAUCE



Pasta With White Wine Clam Sauce image

This is a light, delicious clam sauce in a white wine sauce. I used 1/2 of a very large (51 oz) can of chopped clams, which I bought at a warehouse store, and a moderately good white wine. I used the hollow tubed thick spaghetti, perciatelli, so the flavor of the sauce permeates the pasta. Prepare your ingredients for the sauce while the water is boiling. After the water for pasta is boiling, this recipe takes only minutes to put together. I adapted this recipe from one given to me by a friend whose mother was an embassy chef.

Provided by Suzy Snoflake

Categories     Spaghetti

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 10

25 ounces clams, canned with their juice
2 -3 tablespoons olive oil
10 -15 garlic cloves, minced
1/2 cup fresh parsley, chopped
1 cup white wine
1 pinch crushed red pepper flakes (optional)
1/4-1/2 teaspoon salt
3 tablespoons flour
3/4 lb perciatelli (hollow tube spaghetti)
1/2 lemon

Steps:

  • Bring a large pot of water with a dash of salt to a boil, and add perciatelli, and cook until al dente. Drain pasta, but reserve some of pasta water in case you need to thin the sauce.
  • In a large skillet, over a medium heat, heat the olive oil until warmed, but not smoking.
  • Add garlic and stir to prevent burning, cooking until garlic releases scent, then add parsley and continue to cook for another minute or two.
  • Add about 1 cup of clam juice from canned clams, white wine, and salt.
  • If desired, add pepper flakes.
  • Cook until bubbling.
  • Mix flour with about 1/2 cup cold clam juice or wine, and then stir into the bubbling sauce, stirring constantly, until sauce thickens.
  • Turn heat down to low, and add clams and cook over low heat for 5 minutes to gently heat clams. You may need to add more clam juice or a little pasta water. Taste to correct seasoning, and add more salt if you want.
  • Pour drained perciatelli into the skillet, and mix well.
  • Add squeeze of fresh lemon.

Nutrition Facts : Calories 817.5, Fat 13.2, SaturatedFat 2, Cholesterol 70.1, Sodium 1617.2, Carbohydrate 106.3, Fiber 4.7, Sugar 4.2, Protein 51.1

CLAMS IN WHITE WINE SAUCE



Clams in White Wine Sauce image

Make and share this Clams in White Wine Sauce recipe from Food.com.

Provided by Mamas Kitchen Hope

Categories     Very Low Carbs

Time 15m

Yield 2 serving(s)

Number Of Ingredients 7

1 lb clam (fresh or frozen)
1 tablespoon olive oil
1 garlic clove, minced
1 tablespoon shallot, minced
1/3 teaspoon oregano
1/2 cup white wine
lemon wedge

Steps:

  • Heat oil in skillet. Add garlic and shallots saute until tender. Add wine and oregano. Simmer 4 minutes.
  • Add clams and heat just until they open. Discard any that do not open.

LINGUINE WITH WHITE CLAM SAUCE II



Linguine with White Clam Sauce II image

A light clam sauce served over linguini noodles. Healthy, too!

Provided by Karena

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Clams

Yield 5

Number Of Ingredients 8

1 (12 ounce) package linguini pasta
3 (8 ounce) cans minced clams, with juice
¼ cup olive oil
1 clove garlic, minced
¾ cup chopped parsley
2 tablespoons white wine
1 teaspoon dried basil
½ teaspoon salt

Steps:

  • In a large pot with boiling salted water cook linguini pasta until al dente. Drain.
  • In a large skillet saute the garlic in the olive oil. Add the liquid from the clams, parsley, white wine, basil, and salt and stir well. Cook for 10 minutes. Stir in clams until heated through.
  • Toss cooked and drained linguini pasta with the clam sauce and serve warm.

Nutrition Facts : Calories 545.2 calories, Carbohydrate 56.9 g, Cholesterol 90 mg, Fat 15.1 g, Fiber 2.7 g, Protein 43.6 g, SaturatedFat 2.1 g, Sodium 392.3 mg, Sugar 2.4 g

Tips:

  • Use fresh clams: Fresh clams will give your sauce the best flavor. If you can't find fresh clams, you can use frozen clams, but be sure to thaw them completely before using.
  • Soak the clams: Soaking the clams in cold water for 30 minutes before cooking will help to remove any sand or grit.
  • Use a good quality white wine: The white wine you use in your sauce will make a big difference in the flavor. Choose a dry white wine that you would enjoy drinking on its own.
  • Don't overcook the clams: Clams only take a few minutes to cook. If you overcook them, they will become tough and chewy.
  • Serve the sauce immediately: Capellini with white wine clam sauce is best served immediately after it is made.

Conclusion:

Capellini with White Wine Clam Sauce is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. With its simple ingredients and elegant flavor, this dish is sure to impress your guests. So next time you're looking for a seafood dish that is both delicious and easy to make, give Capellini with White Wine Clam Sauce a try. You won't be disappointed!

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