Capellini With Shellfish, Haricots Verts & Tomatoes

Name: Capellini With Shellfish, Haricots Verts & Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 littleneck clams, scrubbed and rinsed; ¼ cup olive oil; 12 lb large scallop (halved or quartered depending on their size); 6 garlic cloves, crushed; 2 cups cored peeled and crushed plum tomatoes (I like San Marzano brand) or 1 (28 ounce) can Italian plum tomatoes, drained, seeded, and crushed (I like San Marzano brand); ¼ teaspoon dried red pepper flakes; 1 tablespoon salt; 14 lb French haricots vert, trimmed; 1 tablespoon chopped fresh flat-leaf parsley; 12 lb dried capellini or 12 lb linguine

Servings: persons

1
Put the clams and about 1/2 cup water in a medium skillet.
2
Cover and steam over high heat until the clams open, about 2 minute Discard any that don't open.
3
Remove the clams and reserve.
4
Strain the liquid from the pan and reserve.
5
In the same skillet, wiped dry, heat 2 Tbs.
6
of the oil over high heat.
7
Add the scallops and sear on both sides until lightly browned, about 2 min.
8
; remove and reserve them.
9
In the same skillet, heat the crushed garlic in the remaining 2 Tbs.
10
oil until lightly browned.
11
Add the tomatoes and red pepper flakes and simmer over moderate heat for 15 minute.
12
Meanwhile, bring a large pot of water to a boil and add the salt.
13
Add the haricots verts and cook until just tender; remove with a slotted spoon and add them to the tomato sauce.
14
(Keep the water boiling.)
15
Add the scallops, the clams, and the strained clam liquid to the tomato sauce and cook until the sauce is slightly reduced, about 3 minute
16
Stir in the parsley.
17
While the sauce reduces, stir the pasta into the boiling water and cover until the water comes back to a boil.
18
Uncover and cook until the pasta just starts to become pliable but is still somewhat firm, about 2 minute
19
With tongs, lift the pasta, let it drain for a moment over the boiling water, and add it to the sauce, tossing well, to finish cooking.
20
When the pasta is al dente, transfer the pasta and sauce to a warm serving platter or individual bowls and serve immediately.

379

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 24 littleneck clams, scrubbed and rinsed, ¼ cup olive oil, 12 lb large scallop (halved or quartered depending on their size), 6 garlic cloves, crushed, and more.

Yes, Capellini With Shellfish, Haricots Verts & Tomatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!