Best 5 Tuscan Style Capellini With Clams And Garlic Recipes

LEMON CAPELLINI WITH CAVIAR

Steps:

• Drizzle some olive oil in a large pot of boiling salted water, add the capellini and cook al dente. Drain quickly, leaving a little water with the capellini. Quickly toss the capellini with the melted butter, lemon zest, lemon juice, salt and pepper.
• Place one serving of pasta on each plate and top with a large dollop of fresh caviar. Garnish with grated lemon zest. Serve immediately.

CAPELLINI WITH FRESH RICOTTA, ROASTED GARLIC, CORN, AND HERBS

Steps:

• Preheat oven to 400°F. Place head of garlic on sheet of foil. Drizzle with 2 tablespoons oil; wrap foil around garlic and crimp to seal tightly. Place garlic and corn on rimmed baking sheet. Bake until corn is tender and garlic is soft, about 25 minutes for corn and 40 minutes for garlic. Cool slightly.
• Squeeze garlic out of skins into large bowl; add any oil from foil. Add lemon juice, lemon peel, and 3 tablespoons oil; mash garlic, then whisk mixture. Shuck corn; cut kernels from cob and transfer to same bowl.
• Meanwhile, cook pasta in pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain well. Place in medium bowl; toss with 1 tablespoon oil. Using kitchen shears, cut pasta crosswise several times.
• Add pasta, greens, radicchio, ricotta, grated Parmesan, and herbs to bowl with garlic mixture; toss to coat. Season with salt and pepper. Garnish with shaved Parmesan.

TUSCAN STYLE CAPELLINI WITH CLAMS AND GARLIC

Steps:

• Scrub clams under cold running water, discard any that do not close when tapped.
• In large heavy saucepan, cook garlic and oil over medium high heat for 1 minute, add wine and clams.
• Cover and cook until clams open (time will vary from 2 to 10 minutes depending on size of clams, discard any that do not open).
• Meanwhile, in large pot of boiling water, cook capellini until al dente, tender but firm; drain.
• Pour clam mixture over hot pasta and toss with parsley.
• Season with salt and pepper to taste.

CAPELLINI WITH CLAMS

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.

UNBELIEVABLE CLAMS AND GARLIC

Steps:

• Wash clams to remove any dirt or sand.
• In a large pot, heat oil over medium heat.
• Add garlic; saute for 1 minute, or until tender.
• Pour in the white wine.
• Boil until wine has reduced to half its original volume.
• Add clams, cover, and steam till clams start to open.
• Add butter,lemon and red pepper flakes, cover, and cook till most or all of the clams open.
• Discard any that do not open.
• Transfer clams and juice to large bowls.
• Sprinkle with parsley.
• Serve with warm crusty bread for dipping or on top of pasta!