Capellini with Clams

1. 1

   In a large pot, bring salted water to a boil for the pasta.

2. 2

   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.

3. 3

   Add the clams, white wine, and stock and cover.

4. 4

   Allow to boil until the clams open, about 4 to 5 minutes.

5. 5

   Meanwhile, boil the capellini in the water until al dente.

6. 6

   When all the clams have opened, discard the unopened ones.

7. 7

   Stir the capellini and three tablespoons of parsley into the pan juices.

8. 8

   Season with salt and pepper.

9. 9

   Serve on a platter with the clams and sprinkle with remaining parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.