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There's something incredibly satisfying about the simplicity of Capellini with Clams. It’s one of those dishes that’s quick to make but feels so luxurious. Fresh clams, a nutty brown butter sauce, and delicate capellini pasta—what’s not to love? Whether you're hosting a casual weeknight dinner or impressing guests with something a bit more special, this recipe is sure to elevate the mood. It’s light, flavorful, and perfect for those moments when you want something that feels fresh and indulgent without spending hours in the kitchen.
What makes this dish even better? It pairs beautifully with a glass of crisp white wine. So, while you’re cooking up this seafood pasta, let’s talk about how to complement it with the perfect wine. Trust me, it’ll make this already tasty dish feel like a real celebration.
What Are Capellini and Clams?
Capellini, often referred to as "angel hair pasta," is a super-thin pasta that’s perfect for light, seafood-based dishes. Its delicate texture makes it ideal for soaking up the flavors of a flavorful sauce without overpowering the other ingredients. When combined with clams, capellini provides just the right balance to let the natural sweetness of the seafood shine through. Clams themselves bring a salty, briny punch that’s undeniably comforting, and when cooked in brown butter and white wine, they take on a richness that’s pure magic.
This dish is a celebration of simple, fresh ingredients coming together to create something that’s greater than the sum of its parts. It's seafood elegance in a bowl, perfect for warm evenings or when you want to transport yourself to the Mediterranean with just one bite.
Capellini with Clams
Recipe Type:
Entree
Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Servings:
6
Ingredients
- 6 Tbsp. unsalted butter
- 1 1⁄2 lb. clams, scrubbed
- 1⁄2 C. dry white wine
- 12 oz. capellini or angel hair pasta
- 1⁄2 C. loosely packed fresh flat-leaf parsley, coarsely chopped
- 1 bunch chives, cut into 1⁄2” pieces
- Kosher salt and freshly ground black pepper
Instructions
- In a large, heavy saucepan, melt the butter over medium-high heat and cook until the butter is brown and has released a nutty aroma, 3-4 minutes.
- Add the clams, increase the heat to high, and stir in the wine. Cover and cook until the clams open, 4-6 minutes.
- Transfer the clams with tongs or a slotted spoon to a plate. Discard any clams that don’t open.
- Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente, about 6-8 minutes.
- Drain the pasta and add to the pan with the butter mixture.
- Add the parsley and chives. Season with salt and pepper to taste. Toss to coat evenly.
- Divide the pasta among 6 small plates, top each serving with an equal number of clams, and serve.
Wine Pairing for Capellini with Clams
Now, let’s talk wine—because what’s a delicious pasta dish without the perfect glass to go with it? For Capellini with Clams, you want something that complements the brininess of the clams and the richness of the brown butter without overpowering the dish. A crisp, refreshing white wine like Chardonnay or Sauvignon Blanc would be a great choice.
I particularly love pairing this with Kendall-Jackson Vintner’s Reserve Chardonnay. Its balance of bright acidity and subtle oak flavors complements the seafood beautifully, while the wine’s fruit-forward character enhances the buttery sauce. It’s like a match made in heaven. So, open a bottle, pour yourself a glass, and enjoy the combination of seafood, pasta, and wine.
