Italian

capellini with shellfish,
haricots verts & tomatoes
S e r v e s 4
24 littleneck clams, scrubbed and
rinsed
1/4
1/2
cup olive oil
lb. large sea scallops, halved or
quartered depending on their
size
6 cloves garlic, crushed
2 cups cored, peeled, and
crushed plum tomatoes or
1 can (28 oz.) Italian plum
tomatoes (preferably San
Marzano), drained, seeded,
and crushed
1/4
tsp. crushed red pepper flakes
1 Tbs. salt
1/4
lb. haricots verts, trimmed
1 Tbs. chopped fresh flat-leaf
parsley
1/2
lb. dried capellini or linguine
Haricots verts are slender, young green beans. If you can’t find them, substitute
regular green beans, but slice them lengthwise.
1. 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 minutes. 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. Add
the scallops and sear on both sides until lightly browned, about 2 minutes;
remove and reserve them. In the same skillet, heat the crushed garlic in the
remaining 2 Tbs. oil until lightly browned. Add the tomatoes and red pepper
flakes and simmer over moderate heat for 15 minutes.
2. Meanwhile, bring a large pot of water to a boil and add the salt. Add the
haricots verts and cook until just tender; remove with a slotted spoon and
add them to the tomato sauce. (Keep the water boiling.) Add the scallops, the
clams, and the strained clam liquid to the tomato sauce and cook until the
sauce is slightly reduced, about 3 minutes. Stir in the parsley.
3. While the sauce reduces, stir the pasta into the boiling water and cover until
the water comes back to a boil. Uncover and cook until the pasta just starts to
become pliable but is still somewhat firm, about 2 minutes. With tongs, lift the
pasta, let it drain for a moment over the boiling water, and add it to the sauce,
tossing well, to finish cooking. When the pasta is al dente, transfer the pasta
and sauce to a warm serving platter or individual bowls and serve immediately.
—Lidia Bastianich
PER SERVING: 550 CALORIES | 35G PROTEIN | 49G CARB | 23G TOTAL FAT | 3G SAT FAT |
15G MONO FAT | 2G POLY FAT | 65MG CHOL | 240MG SODIUM | 4G FIBER
To trim green beans, work with a small handful at a time. Lightly
tap the stems on a cutting board until they’re all lined up. Cut all
the stems and tails off with a single chop of a chef’s knife. Wash the
beans after you trim. Now that they’re trimmed, you can toss them
into the colander for rinsing without keeping them lined up.
136 p A s ta