Tonight's Dinner: Capellini and tomato-clam sauce
Sometimes there's nothing better than spaghetti and marinara sauce. It's one of those great comfort foods that's good hot or cold, but add some fresh heirloom tomatoes and minced clams and a classic Italian dish gets even better.
I love pasta, it doesn't matter if it's spaghetti, angel hair, ravioli, or tortellini, if it's white pasta with a red sauce on it, I'm in. But every now and then plain old marinara or bolognese just won't cut it. Sometimes I want to bathe my pasta in something a little different and nothing's better than fresh heirloom tomatoes that have been lightly cooked in olive oil and onions. Well, nothing except maybe some minced clams. Turns out those tomatoes and minced clams mixed together in clam juice and a little olive oil make for a deliciously light sauce that pairs well with a nice crisp pinot grigio. So, the next time you want pasta, go for something a little lighter, you won't be disappointed.
Capellini with Tomato-Clam Sauce
- 1 (10 ounce) can minced clams
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 pint heirloom cherry tomatoes, cut in half
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 3/4 pound capellini
- 1/4 cup Parmesan cheese (optional)
- Drain clams and reserve clam juice.
- In a large skillet, heat oil over medium-high heat. Sauté onions and garlic until soft and golden, 2 to 3 minutes. Stir in tomatoes and cook 1 to 2 minutes. Stir in reserved clam juice and lemon juice and bring to a boil.
- In a small bowl, combine cornstarch with 1 tablespoon water and stir into boiling tomato mixture. Stir in clams and simmer over low heat.
- Cook capellini according to package directions. Drain and add to tomato-clam sauce. Serve immediately with a little Parmesan sprinkled on top.