Tuscan Style Capellini with Clams and Garlic
Transport your taste buds to the sun-drenched coasts of Italy with this Tuscan Style Capellini with Clams and Garlic. This elegant yet simple pasta dish is a celebration of fresh, briny clams and aromatic garlic, simmered in a vibrant white wine sauce infused with lemon zest and a touch of red pepper flakes for a subtle kick. Tossed with delicate capellini pasta, this recipe perfectly balances rich Mediterranean flavors with light, wholesome ingredients. Finished with a sprinkle of fresh parsley and a drizzle of extra virgin olive oil, it’s a restaurant-quality meal you can prepare in just 35 minutes. Perfect for weeknight dinners or special occasions, this dish pairs beautifully with crusty bread and a chilled glass of dry white wine. Let this classic seafood pasta bring a taste of Tuscany to your kitchen!
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Recipe Information
Ingredients
- 400 grams Capellini pasta
- 1 kilogram Fresh clams (cleaned and scrubbed)
- 4 tablespoons Extra virgin olive oil
- 6 whole Garlic cloves (thinly sliced)
- 150 milliliters Dry white wine
- 1 teaspoon Red pepper flakes
- 2 tablespoons Fresh flat-leaf parsley (finely chopped)
- 1 whole Lemon (zested and juiced)
- 1 to taste Salt
- 1 to taste Black pepper
Instructions
Bring a large pot of salted water to a boil for the capellini. Cook the pasta until al dente according to the package instructions. Reserve 1 cup of pasta water, drain the rest, and set the pasta aside.
While the pasta is cooking, heat the olive oil in a large, deep skillet over medium heat.
Add the sliced garlic and sauté for 1-2 minutes until fragrant and just starting to turn golden. Be careful not to burn the garlic.
Stir in the red pepper flakes and cook for another 30 seconds to bloom their flavor.
Add the clams to the skillet and pour in the dry white wine. Cover the skillet with a lid and let the clams steam for about 5-7 minutes, or until they open. Discard any clams that do not open.
Reduce the heat to low and stir in the lemon juice and zest. Add a pinch of salt and black pepper to taste.
Toss the cooked capellini into the skillet with the clams and garlic sauce. If needed, add some reserved pasta water a little at a time to loosen the sauce and help coat the pasta evenly.
Sprinkle the chopped parsley over the pasta, giving it a final toss to combine.
Serve immediately, garnished with additional parsley if desired. Pair with crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 1651 mg | 72% | |
| Total Carbohydrate | 43.5 g | 16% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 1.7 g | ||
| Protein | 70.2 g | 140% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 183 mg | 14% | |
| Iron | 71.4 mg | 397% | |
| Potassium | 1255 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
