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Cappellini with White Clam Sauce
White clam sauce is ubiquitous all over Italy, but this recipe, which includes anchovies and thyme, is found mostly in Tuscany. It's delicious with fresh or canned clams.
Source: One Tree Past the Fence
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Credit: One Tree Past the Fence
FROM THE
RECIPE:
Stir in clams and lemon zest.
Drain pasta.
Add to skillet and toss with sauce 2 to 3 minutes,
until pasta is al dente and has absorbed some of the sauce and flavor.
Add parsley, pepper and salt, to your taste
and serve with bread for mopping up remaining juices.
Drain pasta.
Add to skillet and toss with sauce 2 to 3 minutes,
until pasta is al dente and has absorbed some of the sauce and flavor.
Add parsley, pepper and salt, to your taste
and serve with bread for mopping up remaining juices.
Get the Recipe from One Tree Past the Fence
