Clams capellini with fresh tomatoes
2 clove(s), minced
10 oz, drained, undrained
1½ fl oz, (3 tablespoons)
2 medium, chopped
⅓ cup(s), fresh, chopped
1 Tbsp, or 1 teaspoon dried
¼ tsp, freshly ground
½ pound(s), capellini or angel hair variety
- Fill a large saucepan with 2 quarts water and bring it to a boil over high heat.
- Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Add the clams and their juice; bring to a boil and cook rapidly until the liquid is reduced by about half, about 2 minutes. Add the wine, tomatoes, parsley, basil, and pepper; return to a boil. Reduce the heat and simmer 1 minute.
- When the water boils, add the capellini and cook until tender, about 2 minutes. Drain and toss immediately with the clam mixture. Yields scant 1 cup per serving.