Ingredients

• 1 pound capellini or angel hair pasta
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 cup chopped shallots
• 3/4 cup roasted garlic cloves
• 1 (12-ounce) beer
• 36 small clams in shells, scrubbed
• 1/4 cup freshly chopped parsley leaves
• 1/4 cup grated Parmesan
• Mixed green salad and bottled dressing, for serving, optional

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Instructions

1. Cook capellini according to package directions.
2. Meanwhile, heat oil and butter together in a large skillet. Add shallots and 3/4 cup roasted garlic cloves saute 3 minutes, until shallots are soft. Add beer and bring to a simmer. Add clams, cover and simmer until shells open, about 5 minutes. Using tongs, remove 12 clams and reserve for another meal. 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. Remove from heat and top with parsley and Parmesan. Serve with a mixed green salad and bottled dressing, if desired.