Capellini With Cockle Clams And Lemon-Butter Sauce
serves 2-3
This pasta dish is bursting with the briny taste of cockle clams and the freshness of Roma tomatoes and sweet basil leaves -- all happily married in a light and inviting lemon-butter sauce.
Read more about this recipe at Rasa Malaysia.
8 ounces capellini
1 pound cockle clams
2 small Roma tomatoes, diced
3 cloves garlic, finely chopped
1 teaspoon lemon juice
1/8 teaspoon salt
1 1/2 stick (6 oz) unsalted butter
Dried parsley flakes
Sweet basil leaves
prep: 10 minutes
total: 25 minutes
pot
sauté pan
1. Bring water to boil in a pot. Cook the capellini according to the instructions on the package.
2. While boiling the capellini, heat up a sauté pan and add in the butter. As soon as the butter melts, sauté the garlic until you start smelling the garlicky aroma (but before it turns brown).
3. Add in the diced tomatoes and sauté for 1 minute. Toss in the cockle clams and cover for a few minutes, until the clams open. Once all clams are open, add lemon juice, salt to taste, then toss in some basil leaves (be sure to leave some for garnishing).
4. Drain the capellini and transfer to serving plates. Top the capellini with the cockle clams and lemon-butter sauce. Sprinkle generously with dried parsley flakes and garnish with additional basil leaves.
