| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1 pound 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
- Cook capellini according to package directions.
- Meanwhile, heat oil and butter together in a large skillet. Add shallots and 3/4 cup roasted garlic cloves saute 3 minutes, until shallots are soft. Add beer and bring to a simmer. Add clams, cover and simmer until shells open, about 5 minutes. Using tongs, remove 12 clams and reserve for another meal. 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. Simmer 1 minute to heat through. Remove from heat and top with parsley and Parmesan. Serve with a mixed green salad and bottled dressing, if desired.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 673 |
| Total Fat | 11 g |
| Saturated Fat | 4 g |
| Carbohydrates | 103 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 33 g |
| Cholesterol | 38 mg |
| Sodium | 635 mg |
| Serving Size | 1 of 4 servings |
| Calories | 673 |
| Total Fat | 11 g |
| Saturated Fat | 4 g |
| Carbohydrates | 103 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 33 g |
| Cholesterol | 38 mg |
| Sodium | 635 mg |
Reviews
Simple and tasty. Enough said.
This was a great dish…easy and fast…but I made it with white wine instead of the beer.
This recipe is delicious and very easy to make. I prefer though you use less clams, 24 pieces if fine, and just dial down other ingredients and you are all set.
My son-in-law made this for me the first time I had it and it was so impressive. He followed the recipe as is. We all loved it. It was fabulous even for leftovers the next day. I am making it for my husband?s homecoming from travel dinner tonight. He loves clams and I’m sure will love this dish! I won’t change a thing either.
I used only 24 clams, added some crushed red pepper flakes, just a little bit of oregano, romano cheese instead of parmesan, and instead of adding pasta water back, I added jarred clam juice. The beer I used was Corona. Add salt last, if at all, as clams have a lot of salt in them as it is. A delicious meal!
The clams were outstanding and the flavors mixed well. My brother in-law, and my sister are coming to visit … they both love this kind of food. Great Recipe!
This wasn’t a good dish. I questioned why she didn’t use white wine. I had some extra clams and some expensive beer and decided to make this over the weekend. This was a disaster, I should have used the wine like I always use. If it isn’t broke don’t try to fix it.
I tried this looking for a new twist on flavor. It was so bland. If trying, I’d suggest adding salt, pepper and red pepper flakes to ramp it up. Better yet,stick with the traditional recipes using raw garlic, white wine etc. Also suggest a more sturdy pasta. I question why so many of these cooks want to tweak recipes that are so wonderful as is.