Capellini Vongola

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 6 medium garlic cloves
• 3/4 cup butter (unsalted)
• 4 dozen littleneck clams, fresh washed
• 2 (8 ounce) cans chopped clams with juice
• 1 (8 ounce) bottle clam juice
• 1 cup wine
• 1 (12 ounce) package angel hair pasta, 1 #
• salt and pepper
• 1 bunch flat leaf fresh parsley
• italian bread or french baguette

Recipe

• 1 bring 1 gallon of water to a boil with lots of salt. boil pasta until al dente. be careful it will quickly over cook.
• 2 at the same time finely mince the garlic and saute in a large skillet with a couple of tablespoons of the butter.
• 3 bring the skillet to a high heat and add the clams. saute for a bit and add wine cover and steam until clams open.
• 4 when clams open, add clam juice and choped clams and salt and pepper. bring to gentle simmer and stir in whole butter.
• 5 pour over hot angel hair or add angel hair to broth and toss. garnish with parsley and serve with fresh bread.