Chilled Vongole Soup with Cappellini

1. 1

   Place the well-washed clams and tomato juice in a pot, cover with a lid, and set to the lowest heat possible.

2. 2

   You'll soon hear the 'click clacking' sound of the clams opening.

3. 3

   Once about 70 percent of the clams have opened, place the lid on the pot once more, turn off the heat, and let it sit for 3 minutes.

4. 4

   Transfer the clam soup from Step 3 to a dish, and thoroughly chill in the refrigerator.

5. 5

   Grate the cucumber and garlic.

6. 6

   Place the cucumber and garlic from Step 5 in a bowl with the yogurt, salt, and 1/2 tablespoon extra virgin olive oil, and mix together.

7. 7

   Add salt to boiling water, and boil the cappellini.

8. 8

   The boiling time should be about 2 minutes.

9. 9

   Rinse the cappellini under cold water once it's finished boiling, thoroughly cool, then drain off any excess water.

10. 10

    Season the refrigerated clam soup with extra virgin olive oil and salt.

11. 11

    Mix the cappellini from Step 8 with the mixture from Step 6.

12. 12

    Once the pasta is fully coated in the sauce, transfer it to a dish, pour the clam soup from Step 9 over the top, and you're done!!

13. 13

    You can garnish it with finely chopped green onions or lemon to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.