Tuscan Style Capellini With Clams And Garlic

1. 1

   Scrub clams under cold running water, discard any that do not close when tapped.

2. 2

   In large heavy saucepan, cook garlic and oil over medium high heat for 1 minute, add wine and clams.

3. 3

   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).

4. 4

   Meanwhile, in large pot of boiling water, cook capellini until al dente, tender but firm; drain.

5. 5

   Pour clam mixture over hot pasta and toss with parsley.

6. 6

   Season with salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.