close
Advertisement
Shop Now
Magazine

Angel Hair Pasta with Clams and Roasted Capsicum

The tomatoes, capsicum and white wine in this recipe are classic foils for many types of seafood. You can substitute any firm-fleshed white fish for the scallops or use crab instead of the clams.

Angel Hair Pasta with Clams and Roasted Capsicum

Ingredients

  • 2 tablespoons olive oil
  • 250 g (8 oz) scallops
  • 2 cloves garlic, crushed
  • 1/2 cup (125 ml) dry white wine
  • pinch of chilli flakes
  • 500 g (1 lb) clams, scrubbed
  • 410 g (15 oz) can diced tomatoes
  • 1 large roasted red capsicum (bell pepper), sliced
  • 1/3 cup (10 g) coarsely chopped fresh flat-leaf parsley
  • 350 g (12 oz) capelli d’angelo (angel hair pasta)

Preparation

  1. Heat oil in a large non-stick saucepan over medium-high heat. Add scallops. Cook until almost cooked through, about 4 minutes. Transfer to a plate.
  2. Add garlic to pan. Cook for 15 seconds. Add wine, chilli flakes and clams. Cover. Reduce heat to medium. Cook until clams have all opened, about 8 minutes. Transfer clams with slotted spoon to bowl. Discard any that have not opened.
  3. Add tomatoes with their liquid to the pan. Simmer until reduced and thickened, about 15 minutes. Stir in the roasted capsicum, clams, scallops and parsley.
  4. Cook angel hair pasta in a large saucepan of lightly salted boiling water for 8 minutes or following packet instructions, until al dente. Drain well and add to sauce in pan. Serve at once.

 

Tip When buying clams, look for completely closed ones that are stored on ice.

Serves 4
Preparation: 10 minutes
Cooking: 30 minutes


Source:

Pasta

Pasta: 125 Classic & Contemporary Recipes is out now. From traditional favourites to weekday suppers, you’ll find the perfect dish. Available from Reader’s Digest.

Find out more...
ISBN: 978-1-925306-06-04

More Recipes

White bean stew

White bean stew

Celeriac is high in fibre and minerals and creates a great savoury celery flavour and a creamy texture without the stringy effect that celery can have.
Things on Toast

Things on Toast

When time is short, throw together something healthy and sustaining ‘on toast’. Here are some ideas for nutritious toast toppings. Choose wholegrain bread or mixed grain types or rye or pumpernickel.
Yogurt cheese on toast

Yogurt cheese on toast

Labna, also spelt labne, labneh or labnah, is a drained yogurt-based cheese popular on mezze platters in Middle Eastern cuisine. It can be drained for longer than 24 hours; the longer it is drained, the firmer it will become. Labna will keep for up to 1 week in the refrigerator.
Spicy Vegetables with Eggs

Spicy Vegetables with Eggs

Quick and easy to prepare, this dish is an ideal midweek dinner but the colourful ingredients make it perfect for a celebratory meal, too. Originating in North Africa, it is also known as chakchouka.
Sweet potato cupcakes

Sweet potato cupcakes

The natural sweetness of the sweet potato means you won’t need to add much sugar – so this is a perfect guilt-free snack or kid’s lunchbox treat.
Advertisement