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The Cook Book

Capellini with Little Neck Clams

Pasta & Clams - What a great combination!

Total time
30 mins

Recipe by:

Cheryl Ng Collett writes for the Dallas Morning News, D Magazine, and more. Her blog, IttyBittyFoodies chronicles her yummy adventures with her two kids and is a useful tool for parents looking to expand their children’s palates.

INGREDIENTS - 4 servings
  • 4 Dozens neck clams little
  • 3 Tablespoons olive oil
  • 4 Cloves garlic
  • 1 Cup white wine
  • 12 Lemon(s) Juiced
  • 2 Tablespoons parsley
  • Parmesan cheese grated, to taste
  • sea salt
  • black pepper
  • 1 Packet capellini pasta
  • In a pot, heat oil over medium-high heat. Add garlic and clams and toss with ½ teaspoon of salt and ¼ teaspoon pepper, about 2 minutes.
  • Add white wine and bring to a boil, scraping any brown bits from the pot. Let simmer for about 5-7 minutes till clams are open.
  • Meanwhile, cook the capellini in a pot of well salted water till al dente. Remember to add in ¼ cup of olive oil to keep pasta from sticking.
  • Drain pasta and add capellini to the pot with the clams.
  • Add lemon juice and toss in chopped parsley. Taste and readjust seasoning if required. Top with grated parmesan and serve immediately.
  • Cook’s tip: Raw clams should be closed before cooking. If a clam is open, gently tap it on the kitchen countertop and leave for a few minutes and see if it will close. If it doesn’t, discard. Once cooked, clams should be open. Do not eat closed clams after cooking.

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