Canned clams are an economical, low-fat source of protein and can be used to make soups, stews and pasta dishes. I use wild-caught, Maine Whole Cherrystone Clams for this dish (available at various markets and Trader Joe’s). The ingredients for this quick and easy meal are pantry staples so, dinner can be ready in mere minutes.
Using capellini, also known as angel hair pasta, not only makes for a light, satisfying meal (particularly during the summer) but. is a great choice to include in the traditional Italian meal served on Christmas Eve (La Vigilia), known as the Feast of the Seven Fishes. Serve with bruschetta
- 8 ounces capellini pasta
- 2 Tablespoons Extra-Virgin Olive Oil (Delicate)
- 1 large shallot, minced
- 3 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes
- 2 (6-ounce) cans clams, drained, reserve 1/2 cup juice
- 1 lemon, juiced
- Sea salt
- Lemon pepper
- 2 tablespoons Italian parsley, chopped
- Parmesan cheese, grated
- Have a pot of water ready to cook the capellini. Once the water boils, it will only take 4 minutes to cook the pasta.
- In a large skillet (large enough to hold the cooked pasta), heat the olive oil and saute the shallot until soft (4-5 minutes).
- Add the garlic and crushed red pepper and cook 1-2 minutes, stirring constantly, just until garlic is lightly brown.
- Add the reserved clam and lemon juices. Bring to a boil and then reduce the heat to a simmer and add the clams.
- Meanwhile, cook the pasta and drain (reserve some of the pasta water).
- Add the pasta to the skillet with the clams and toss well. the capellini will absorb some of the juices. Add a bit of the reserved pasta water to get the consistency you want. Toss in the parsley and season with salt and lemon pepper to taste.
- To serve, transfer to shallow bowls and top with grated Parmesan.