Ming combines lemongrass and extra virgin olive oil to create this flavoursome capellini recipe.


  • 1/2 pound capellini

  • 4 cups broccoli rabe

  • 1/4 cup minced lemongrass

  • 1 lemon, zested and juiced

  • 2 tablespoons minced shallots

  • 2 pounds littleneck clams or the equivalent, washed and purged with cornmeal

  • 1 cup white wine

  • Kochu karu or crushed red pepper flakes for garnish

  • Kosher salt and freshly ground black pepper to taste

  • Extra virgin olive oil to cook and drizzle


  • 1.

    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.

  • 2.

    Serve in pasta bowls with extra virgin olive oil drizzled over. Garnish with kochu karu.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1149kj
  • Fat Total 10g
  • Saturated Fat 1g
  • Protein 25g
  • Carbohydrate 228g
  • Sugar 6g
  • Sodium 907mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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