CAPELLINI VONGOLA

Capellini Vongola image

Provided by Mitakola

Time 45m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 10

6 medium garlic cloves
3/4 cup butter (unsalted)
4 dozen littleneck clams, fresh washed
2 (8 ounce) cans chopped clams with juice
1 (8 ounce) bottle clam juice
1 cup white wine
1 (12 ounce) package angel hair pasta, 1 #
salt and pepper
1 bunch flat leaf fresh parsley
Italian bread or French baguette

Steps:

Bring 1 gallon of water to a boil with lots of salt. Boil pasta until al dente. Be careful it will quickly over cook.
At the same time finely mince the garlic and saute in a large skillet with a couple of tablespoons of the butter.
Bring the skillet to a high heat and add the clams. Saute for a bit and add white wine cover and steam until clams open.
When clams open, add clam juice and choped clams and salt and pepper. Bring to gentle simmer and stir in whole butter.
Pour over hot angel hair or add angel hair to broth and toss. Garnish with parsley and serve with fresh bread.

Nutrition Facts : Calories 842.9, Fat 37.8, SaturatedFat 22.3, Cholesterol 150.7, Sodium 569.9, Carbohydrate 79.2, Fiber 3.9, Sugar 4.2, Protein 35.1