Capellini with Shellfish, Haricots Verts & Tomatoes

Capellini with Shellfish, Haricots Verts & Tomatoes
Photo by Judi Rutz


  • 2 cups cored, peeled, and crushed plum tomatoes or 1 can (28 oz.) Italian plum tomatoes (I like San Marzano brand), drained, seeded, and crushed
  • ½ lb. large sea scallops, halved or quartered depending on their size
  • ¼ tsp. crushed red pepper flakes
  • 24 littleneck clams, scrubbed and rinsed
  • Kosher salt
  • ¼ lb. haricots verts, trimmed
  • 6 cloves garlic, crushed
  • + 3 more ingredients
    • ¼ cup olive oil
    • ½ lb. dried capellini or linguine
    • 1 Tbs. chopped fresh flat-leaf parsley

Put the clams and about 1/2 cup water in a medium skillet. Cover and steam over high heat until the clams open, about 2 min. Discard any that don't open. Remove the clams and reserve. Strain the liquid from the pan and reserve. In the same skillet, wiped dry, heat 2 Tbs. of the oil over high heat...

View full recipe at Fine Cooking


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