Garlic, butter, white wine. Who wouldn’t?

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Now, my mother says its a cardinal Italian rule NOT to eat cheese with fish. I think this pasta is dying for a sprinkle – your call.




Capellini, Baby Clams and Tat Soi

  • Cook Time: 35 minutes
  • Total Time: 35 minutes


  • 1/3 box capellini pasta
  • 1 tablespoon minced garlic
  • 3 tablespoons unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons dry white wine
  • 1 tablespoon fresh-squeezed lemon juice
  • 1 can of baby clams
  • 1 tablespoon. chopped parsley
  • salt & pepper to taste
  • 2 heaping handfuls tat soi, substitute with arugula or spinach


  • red pepper flakes
  • grated parmesan


  1. Cook the pasta: follow instructions on the box. Melt the butter in a saucepan and sautee the garlic until golden brown. Add the lemon juice, olive oil, white wine and parsley, S&P and simmer for 5 minutes. Add clams and continue simmering for about 10-15 minutes. Taste and adjust above measurements according to preference. Heck, throw some more butter in!
  2. When the sauce is ready, at the last minute throw the greens on top and cover with a lid. Remove from stove top and add to pasta. Greens will wilt sufficiently and continue cooking when mixed with the hot pasta and sauce.


Allergens: dairy, fish

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