Capellini with Spicy Clams

I needed some warmth and comfort in my life. Hello pasta, I love you so.I have a confession. 99% of the time, I have NO idea what I am having for dinner. I’m never “in the mood” for anything, so unless I plan, my dinner plate remains a mystery. Today was an exception. As I ate lunch at my desk, I glared outside. Wind, rain and cold. Comfort food was going to be necessary later in the day. Around 4pm the sun was setting. Pasta. It was decided. Nothing else would do. I needed a plate of carbohydrates and….cheese. Sweet and nutty parmesan cheese to be exact. My Sea Scallops with Fettuccine and Summer Vegetables recipe came to mind, but alas; I am poor and want to save my “splurge-on-food” money for the weekend. I setteled: clams in a can. Capellini pasta, 1/2 of a shallot, 1 clove of garlic, 1/4 can of calms, 1/2 lemon juiced, pinch of red pepper flakes, a few grates of cracked black pepper.

These ingredients are simple, affordable and oh so satisfying.In a skillet over a medium heat I added ~1 TBS olive oil, and sauteed the minced garlic and shallot until tender. I then added red pepper flakes, black pepper, 1/4 cup canned clams with juice, lemon juice and a splash of white wine. I allowed the mix to simmer, and cooked my pasta.DON’T FORGET TO SALT YOUR WATER!! I decided to make capellini pasta because, well, my mom made a dish when I was growing up with angel hair and shrimp that I will never forget. Capellini reminds me of home, and is fun to eat!Yum.

I thought that a Pinot Grigio would be nice with this dish, however; I used a generous pinch of red pepper flakes. Hermann J. Wiemer 2009 Gewurtztraminer was lovely with the spice. It isn’t overly sweet, and the finish has a clean, subtle grape taste. I find that sweet wines can almost have a jammy finish, but not this one. I think this wine would be nice with Thai food. mmmm. Note to self: order Thai food ASAP.

Capellini with Spicy Clams

(Serves 1)

• 1/2 TBS Good Olive Oil
• 1/2 shallot, minced
• 1 clove of garlic, minced
• Pinch of Red Pepper Flakes
• A few turns of cracked black pepper
• 1/4 cup chopped clams and juice
• 1/2 lemon, juiced,
• splash of white wine
• Chopped parsley
• Parmesan cheese
• a fist full of Capellini Pasta (I am assuming ~ 2 oz, I just grab an amount that looks right)

1. Add olive oil to a skillet over a medium heat. Add shallot and garlic until tender.
2. Add spices, clams and juice, lemon and white wine. Reduce the heat to a simmer.
3. Salt pasta water, bring to a boil and cook to directions. When pasta is cooked, drain and add to skillet with the clam sauce.
4. Toss the pasta in the skillet. Plate and add chopped parsley and a blanket of parmasean cheese.

Enjoy,

Nora