What is capellini?
Capellini is a variety of pasta. Capellini noodles are very thin, measuring only 0.85 to 0.92 mm in diameter. They are shaped like spaghetti.
This capellini recipe is one of my favorite pasta recipes; it’s loaded with fresh clams and cherry tomatoes.
Other Recipes You Might Like
This recipe is inspired by a similar dish at my favorite Italian restaurant. The recipe calls for the main ingredients below:
- Clams. You may use Manila clams, little neck clams, cherry stone clams, or cockle clams.
- Cherry tomatoes.
- White wine.
- Lemon juice.
This recipe is bursting with the briny taste of clams, the sweetness of cherry tomatoes, and the inviting lemon-butter sauce.
How to Cook Cappelini?
This recipe is so easy to make at home. First, cook the noodles according to the package instructions. Make sure you don’t overcook the noodles as they cook fast.
Heat up a skillet with some olive oil, butter and sauté the garlic and capers. Add the clams, white wine, lemon juice and bring it to a simmer.
Toss in the capellini pasta noodles and cherry tomatoes, stir well and you’re done!
Frequently Asked Questions
Difference between Capellini and Angel Hair Pasta
Both pasta noodles are very similar. Capellini is slightly thicker than angel hair pasta with each strand of noodle measuring 0.85 mm – 0.92 mm thick while angel hair is 0.78 mm – 0.88 mm in thickness.
How to Keep Capellini from Sticking and Clumping Together?
Follow the package instructions and use salted water to cook the noodles. To avoid clumping, stir to loosen up the pasta noodles while they are cooking in hot boiling water.
How Many Calories per Serving?
This recipe is only 275 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
The best capellini with cappelini pasta, clams and cherry tomatoes in lemon-butter sauce. This capellini recipe is so easy and takes 20 minutes to make!
- 8 oz. capellini
- 4 cloves garlic minced
- 1 tablespoon capers
- 1 dried red chili seeded and cut into short pieces
- 1 tablespoon extra virgin olive oil
- 2 tablespoons unsalted butter
- 1.5 lbs clams, cleaned and scrubbed
- 3/4 cup white wine
- 1 teaspoon lemon juice
- Salt to taste
- 3 dashes ground black pepper
- 1/2 teaspoon chicken bouillon powder optional
- 8 cherry tomatoes cut into halves
- 1 tablespoon chopped parsley
- Lemon wedges for garnishing
Bring water to boil in a pot. Cook the capellini until al dente, according to the instructions on the package. Drain and set aside.
2Prepare the ingredients: minced garlic, capers and dried red chilies.
Heat up a skillet and add the olive oil and butter. When the butter melts, add the garlic, capers and dried red chilies. Saute for 10 seconds.
Add the clams, stir a few times before adding the white wine. Cover the skillet with its lid and steam the clams until they are open.
Add lemon juice, salt, ground black pepper and chicken bouillon powder (if using). Add the cherry tomatoes and parsley. Add the capellini to the skillet, stir to combine well.
6Dish out, add lemon wedges as a garnish and serve immediately.
Hi ya Bee, Can you replace clams with another meat or sea food ? My wife isn’t to happy with clams. ( I love them ). Thanks for your recipes.
Sure you can use shrimp.
I made this dish for my daughter. It was fantastic! I had to use can chopped clams because I don’t have any where to buy fresh clams. Thank you for the recipe Bee!
What is another name for Cappelini noodles or pasta. There is no such pasta in Australia and we do have as many Italian immigrants here as you have in the States. I would appreciate your advice.
Hi Bee! Love all your recipes and the blog. This looks wonderful. One question, if there’s no way to get clams in the shell would it turn out OK with canned clams and their juice?
Yes you can but not recommended. Just use another seafood like shrimp.
Thank you, I love ? me some shrimp!