This recipe uses clams. We also have recipes for lots of other ocean-friendly species

You will need

  • 1/2 cup extra virgin olive oil
  • 1/2 cup garlic, minced
  • 1/4 cup capers
  • 2 cups parsley, chopped
  • 2 cups plum tomatoes, chopped
  • 3/4 cup fresh lemon juice
  • 3/4 cup dry white wine
  • 1/2 tsp. crushed red pepper flakes
  • 1 tsp. salt
  • 1 tsp. freshly ground black pepper
  • 2 pounds littleneck clams, scrubbed
  • 1 cup dry white wine
  • 1 cup vegetable stock
  • 1 pound tricolor tortellini

Heat the oil in a large saucepan. Add half the garlic and sauté until lightly browned. Add capers and parsley and sauté for a few more minutes. Add the tomatoes, lemon juice, wine, pepper flakes, salt and black pepper. Cook, stirring occasionally, for 15 minutes. Meanwhile, bring a large pot of salted water to a boil. Add the tortellini and cook until firm but tender. While the pasta is cooking, place the clams in another large pot with the remaining garlic, wine and vegetable broth. Cover and bring to a boil over high heat until all the shells are open. Drain off all but 1/4 cup of the steaming liquid and stir it into the tomato sauce. Leave the open clams in the pot, cover to keep warm.Drain the tortellini and add to the tomato sauce. Cook over high heat for about 4 minutes to heat through. Serve tortellini garnished with the whole clams and a sprinkle of fresh parsley.