A classic, light seafood pasta--what's not to love about a healthy and vibrant plate of fresh clam capellini with a white wine sauce!
salt and pepper
8 ounces capellini
3 cloves minced garlic
2 pounds pearl tomatoes; diced
1 pound clams; cleaned and debearded
1 cup white wine
1/4 cup coriander; chopped
Bring a pot of salted water to a boil. Add capellini noodles and cook until al dente, about 5 minutes. Drain and rinse under cold water.
Heat a drizzle of olive oil in a nonstick pan over high heat. When hot, add garlic and toast until fragrant, about 1 minute; add tomatoes and cook to reduce, about 3 minutes. Then, add clams and white wine; cover and steam until the clams open, about 6 minutes. Discard any that don't open. Mix in capellini and coriander and cook to reheat. Serve immediately with a squeeze of lemon juice.