Capellini Pasta In White Wine Clam Sauce With Mezzetta’s Sun Ripened Dried Tomatoes, Garlic And Capers

This is a sponsored post by Mezzetta. All views and opinions are mine.

Capellini Pasta In White Wine Clam Sauce With Mezzetta’s Sun Ripened Dried Tomatoes, Garlic And Capers- Delicious Littleneck Clams cooked to perfection in white wine sauce with sun-dried tomatoes, garlic and capers served over capellini pasta and garnished with fresh dill. Sounds delicious Not just delicious but gorgeous enough to make it to the Thanksgiving table! Right?? This classic combination never fails to impress guests!

I’ve used two dozen littleneck clams here. Make sure to soak them in fresh water for at least 30 minutes and scrub them very well to remove the excess grit and sand. Clams should be tightly closed. Discard any open clams.

This recipe is so simple to make. Cook the capellini pasta as per instructions given in the packet. Make the sauce. Adding Mezzetta’s Sun Ripened Dried Tomatoes makes the sauce more flavorful!! Never skip! Cook the clams in the sauce. Toss the pasta with the sauce and serve immediately. Easy right??

Here you go with the recipe:

Ingredients:

Capellini pasta – 1 pound cooked as per instructions in the package

Reserve about a cup of pasta water.

Littleneck clams- 2 dozen (scrubbed well)

Olive oil – 2 tbsp

Red pepper flakes- 1 tbsp

Garlic cloves- 4 chopped finely

Mezzetta’s Sun Ripened Dried Tomatoes – 2 tbsp

Dry white wine – 3/4 cup

Dill leaves few for garnishing

Lemon zest – 1 tsp

Mezzetta’s imported gourmet nonpareil Capers – 2 tbsp drained and rinsed.

Salt to taste

Crusty bread and salad for serving

Directions:

Cook the pasta al dente as per package instructions. Set aside.

Scrub and rinse the clams under running cold water to remove any excess grit.  Discard any open clams.

Add 2 tablespoons of olive oil to a large pan.  

Add the garlic and cook for a minute and add the Mezzetta Sun Ripened Dried Tomatoes. Cook for a minute and deglaze the pan with white wine sauce. Cook for additional 6 minutes to cook off the alcohol and add in some pasta water.

Add the clams and cover the pad with the lid and cook in a medium for 3-4 minutes or until the clams have opened.

Note: Any clams that do not open should be discarded as they have expired before cooking and may not be safe to eat

Add the Mezzetta’s imported gourmet nonpareil capers. Taste the sauce and season it with salt and red chili flakes. Simmer for a minute.

Toss the pasta with the sauce nestle the clams over the pasta and garnish with fresh dill.

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