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Ming combines lemongrass and extra virgin olive oil to create this flavoursome capellini recipe.
Fill a large stockpot with water and bring to a boil. Generously salt water and add capellini. Cook until al dente, about 5-6 minutes. When capellini has been cooking for 4 minutes, add broccoli rabe. When cappelini is al dente, drain capellini and broccoli rabe into a strainer over an ice bath. (This will stop the cooking.) Place same stockpot over medium heat and coat with olive oil. Add littlenecks, shallots, and lemongrass and saute. Deglaze with white wine and cover until clams are cooked and open, about 5-8 minutes. Add lemon zest, lemon juice, pasta and broccoli rabe. Toss and check for seasoning.
Serve in pasta bowls with extra virgin olive oil drizzled over. Garnish with kochu karu.
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