Capelli d'Angeli con Vongole | The Foodie Pilgrim

By John, 19 April, 2020

Region

Description

This is a particularly nice way to serve that old favorite Spaghetti with White Clam Sauce. It's really easy, and attractive if you can get the fresh shellfish.

The only trick to this is supplementing the dried angel-hair pasta and the canned clam sauce with some fresh shellfish for presentation (and nutrition, to be sure), and cooking ingredients for them.

Of course, you can go "all in" and make the sauce entirely from scratch, and even make the pasta at home, and while you're at it, how about you go and dig those clams yourself? So this is the version for people who can't do all that, and you can feel free to put in any extra labor that works for you. (Don't forget to update the Preparation Time!)

Yield

4 Servings

Preparation time

30 minutes

Ingredients

8 oz Angel Hair Pasta

1 Can of Pastene White Clam Sauce

4 T Olive oil

1 Bay Leaf

6 Littleneck clams

6 Mussels

6 Large Shrimp

2 clv Garlic (crushed)

1⁄2 c Dry Vermouth

2 T Fresh Parsley (chopped)

Instructions

Start the salted water for the pasta.
Open the can. That's the hard part.
Put a skillet on medium heat, with a little olive oil.
When the water is at a rolling boil, add the pasta. Angel-hair cooks pretty quickly.
Saute the garlic in the olive oil. Add the bay leaf.
As the pasta is ready, take it from the pasta pot with a slotted spoon and put it into the hot skillet.
When the pasta is all simmering in the skillet, add the clams and any other shellfish. Splash in the vermouth and cover for a feww minutes to cook the clams.
when the clams open, add the parsley and serve hot.

Notes

Some people add a half of a dried chili pepper to the oil when the garlic goes in. A bit of dried oregano or marjoram added with the shellfish is pretty good.