Drunken clams over cappellini

  • Preparation Time15 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
500g capellini or angel hair pasta
1 tbsp olive oil
1 tbsp butter
50g spring onions, chopped
75g roasted garlic cloves
300ml beer
36 small clams in shells, scrubbed
4 tbsp freshly parsley leaves, chopped
25g grated Parmesan
Dressed, mixed green salad leaves for serving, optional
1) Cook capellini according to packet directions.

2) Whilst the pasta is cooking, heat the oil and butter together in a large frying pan. Add the spring onions and the roasted garlic cloves and saute for 3 minutes, until the spring onions are soft. Add the beer and bring to a simmer. Add clams, cover and simmer for about 5 minutes, until shells open.

3) Using tongs, remove 12 clams and reserve for another meal. Drain the pasta, reserving 125ml of the pasta cooking water, and add to the clams. If the sauce need "loosening", add the reserved pasta water and simmer for about 1 minute to heat through.

4) Remove from heat and top with parsley and Parmesan and serve with a dressed, mixed green salad, if required.

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