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Capellini with Shellfish, Haricots Verts & Tomatoes

Judi Rutz

Servings: four.

Haricots verts are slender, young green beans. If you can’t find them, substitute regular green beans but slice them lengthwise.


  • 24 littleneck clams, scrubbed and rinsed
  • 1/4 cup olive oil
  • 1/2 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 (I like San Marzano brand), drained, seeded, and crushed
  • 1/4 tsp. crushed red pepper flakes
  • Kosher salt
  • 1/4 lb. haricots verts, trimmed
  • 1 Tbs. chopped fresh flat-leaf parsley
  • 1/2 lb. dried capellini or linguine

Nutritional Information

  • Calories (kcal) : 550
  • Fat Calories (kcal): 210
  • Fat (g): 23
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 15
  • Cholesterol (mg): 65
  • Sodium (mg): 240
  • Carbohydrates (g): 49
  • Fiber (g): 4
  • Protein (g): 35


  • 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 min. 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.
  • Meanwhile, bring a large pot of water to a boil and add 1 Tbs. 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.
  • 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.


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Reviews (2 reviews)

  • ChefCJ | 04/14/2011

    Delicious! I didn't have any hericot verts so I left them out but other than that made to recipe and it was quite good. The sauce is very rich and flavorful.

  • mair2 | 08/29/2009

    This is great. The only thing I changed was not adding the clams. My family is not crazy about them. I was not going to add anyhting in their place, but decided to add some shrimp. A keeper for sure

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