Drunken Clams over Cappellini

Ingredients

• 1 pound angel hair pasta 
• 12 ounce beer 
• 1 tablespoon butter 
• 36 small clams in shells scrubbed
• 0.8 cup roasted garlic cloves 
• 1 tablespoon olive oil 
• 0.3 cup parmesan grated
• 0.3 cup freshly parsley leaves chopped
• 4 servings salad and bottled dressing mixed green for serving, optional
• 0.5 cup shallots chopped

Equipment

• frying pan
• tongs

Directions

1. Cook capellini according to package directions.
2. Meanwhile, heat oil and butter together in a large skillet.
3. Add shallots and 3/4 cup roasted garlic cloves saute 3 minutes, until shallots are soft.
4. Add beer and bring to a simmer.
5. Add clams, cover and simmer until shells open, about 5 minutes. Using tongs, remove 12 clams and reserve for another meal.
6. Drain capellini, reserving 1/2 cup pasta cooking water and add to clams in skillet, adding the reserved 1/2 cup pasta if necessary to "loosen" the sauce. Simmer 1 minute to heat through.
7. Remove from heat and top with parsley and Parmesan.
8. Serve with a mixed green salad and bottled dressing, if desired.