Capellini With Clam Sauce


Capellini With Clam Sauce

One of my New Year’s resolutions this year was to eat more seafood and to use more fresh ingredients. Here is a recipe for Linguine with White …



1 teaspoon olive oil
1/3 cup onion, chopped
1/4 cup green bell pepper, chopped
2 cloves garlic, minced
3 cups tomatoes, peeled, seeded and chopped
or 2 14 oz. cans chopped tomatoes
1 8 oz. can tomato sauce
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1 10 3/4 ounce can clam, minced
1/4 cup italian parsley, chopped
8 ounces capellini, (angel hair) pasta


Procedures: Add oil to non-stick pan. Saute onion, green pepper over medium high heat until tender. Add garlic and saute 1 minute longer. Stir in tomato and next 3 ingredients. Cover, reduce heat and simmer 20 minutes. Drain clams, reserving juice. Add juice to tomato mixture and simmer an additional 5 minutes. Stir in clams and parsley. Cook 5 minutes. Remove from heat and keep warm. Cook pasta, drain and place in a large bowl. Add sauce and toss gently. Serve immediately.

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