# Spicy Salami & Green Olive Capellini

Capellini pasta tossed in a salty, briny sauce made with crispy, spicy soppressata, Castelvetrano olives, white wine, butter, and Parmigiano, finished with crunchy lemon-garlic breadcrumbs.

- Servings: 4 servings
- Cuisine: Italian
- Category: Dinner
- Language: en

## Ingredients

- 1/2 lb capellini
- 1 cup spicy soppressata, diced
- 2 tbsp extra virgin olive oil
- 4 whole garlic clove, minced
- 1/3 cup Castelvetrano olive, quartered
- 1 whole lemon zest
- 1/4 cup dry white wine
- 4 tbsp unsalted butter
- 1/3 cup Parmigiano Reggiano, grated
- 1/2 cup lemon garlic panko breadcrumbs
- 2 tbsp Italian parsley, finely chopped
- 1/2 cup plain panko breadcrumbs
- 2 tbsp extra virgin olive oil
- 1 whole garlic clove, minced
- 1/2 whole lemon juice
- 1/4 tsp salt

## Instructions

1. Combine plain panko breadcrumbs, extra virgin olive oil, minced garlic, lemon juice, and salt in a pan to toast until golden for the breadcrumb topping.
2. Crisp up the diced spicy soppressata in a pan.
3. Add minced garlic, quartered Castelvetrano olives, lemon zest, and white wine to the pan with the crispy salami.
4. Toss in cooked capellini along with butter and grated Parmigiano Reggiano.
5. Top the pasta with the prepared crunchy breadcrumbs and fresh parsley.

## Source

- Original video: https://www.facebook.com/share/r/1CFb4zQcq6/
- Creator: The Pasta Table
- Recipe page: https://www.cliprecipe.com/recipe/c421fb22-c201-4a0b-b973-faab46af01bf
- Extracted: 2026-10-04

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt