Drunken clams over cappellini
Indulge in the exquisite flavors of tender clams soaked in a rich white wine sauce, served over a bed of delicate cappellini pasta. Perfect for a gourmet dining experience.
Ingredients:
- 450g capellini or angel hair pasta
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup chopped shallots
- 3/4 cup roasted garlic cloves
- 1 (12-ounce) beer
- 36 small clams in shells, scrubbed
- 1/4 cup freshly chopped parsley leaves
- 1/4 cup grated Parmesan
- Mixed green salad and bottled dressing, for serving, optional
Instructions:
- Prepare capellini following the instructions on the package.
- In the meantime, warm up oil and butter in a large pan. Put in shallots and 3/4 cup of roasted garlic cloves and cook for around 3 minutes until the shallots become tender. Pour in beer and let it simmer. Carefully place clams into the skillet, cover, and cook until the shells open, which should take about 5 minutes. With tongs, take out 12 clams and set them aside for later use. Cook the capellini and save 1/2 cup of the pasta cooking water. Add the capellini to the clams in the pan, using the reserved pasta water as needed to adjust the sauce consistency. Let it simmer for 1 minute to warm up. Finish by garnishing with parsley and Parmesan cheese. Accompany with a mixed green salad and store-bought dressing, if preferred.
Summary:
- Calories: 2691 kcal
- Fat: 45 g
- Protein: 131 g
- Carbs: 412 g
- Potassium: 2075 mg
- Magnesium: 391 mg