One of the many pleasures of the Italian coast is being able to eat fresh seafood. Many Italian dishes use an angel hair pasta in seafood dishes to proved the perfect balance of pasta to seafood.
A fresh and tart combination of our white wine and zesty lemon pepper pasta with salty clams. This dish is a perfect night at sea and can be used with a variation of different seafoods.
1 Pound White Wine and Zesty Lemon Pepper Capelli D'Angelo
2 Dozen Fresh Clams
1/2 Cup Dry White Wine
1 Teaspoon Fresh Rosemary plus one sprig
8 Cloves Garlic
1 Small Onion, diced
1 large Carrot peeled and diced
1 Stalk Celery diced
2 Ripe Tomatoes, peeled and seeded
1 Tablespoon fresh thyme, minced
2 Tablespoon fresh parsley, minced
Sea Salt to taste
Ground Pepper to taste
Scrub Clams, rinsing well to remove sand.
Place in a large pot with wine, water, and sprig of rosemary.
Cover and stem over low heat for about 15 minutes, until the clams pop open. Discard any that do not pop open. Remove with slotted spoon to cool.
Strain the broth and return it to the pot.
Bring the broth to a boil and add garlic, onion, carrot, celery, and tomato.
Reduce to medium heat, reducing the broth and cooking until vegetables are tender, about ten minutes.
Add the thyme, parsley, mince rosemary, and salt and pepper.
Just before serving, add the clams back to the sauce; allow to reheat but don't overcook them.
In a large pot of salted boiling water, cook the pasta 6-7 minutes, until al dente.
Drain and transfer to a warm platter.
Ladle the clams and their sauce over the top and serve at once.
You can substitute the clams with shrimp, chicken, lobster, whichever protein you prefer!