Capellini Vongola

Name: Capellini Vongola
Ingredients: 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

10 ingredients

5 steps

Ingredients

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

Directions

1

Bring 1 gallon of water to a boil with lots of salt. Boil pasta until al dente. Be careful it will quickly over cook.
2

At the same time finely mince the garlic and saute in a large skillet with a couple of tablespoons of the butter.
3

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.
4

When clams open, add clam juice and choped clams and salt and pepper. Bring to gentle simmer and stir in whole butter.
5

Pour over hot angel hair or add angel hair to broth and toss. Garnish with parsley and serve with fresh bread.