Drunken Clams Over Cappellini
Serves: 4
Imelda VonRueden
1 January 1970
Based on User reviews:
51
Spice
56
Sweetness
51
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
450 g
Capellini1 tbsp
Olive Oil1 tbsp
Butter1 cup
Shallot (chopped)3 cup
Roasted Garlic Cloves1 cup
Grated ParmesanDirections:
1
Cook capellini according to package directions
2
Meanwhile, heat oil and butter together in a large skillet
3
Add shallots and 3/4 cup roasted garlic cloves saute 3 minutes, until shallots are soft
4
Add beer and bring to a simmer
5
Add clams, cover and simmer until shells open, about 5 minutes
6
Using tongs, remove 12 clams and reserve for another meal
7
Drain capellini, reserving 1/2 cup pasta cooking water and add to clams in skillet, adding the reserved 1/2 cup pasta if necessary to "loosen" the sauce
8
Simmer 1 minute to heat through
9
Remove from heat and top with parsley and Parmesan
10
Serve with a mixed green salad and bottled dressing, if desired