Don't miss another issue…      Subscribe

Vermicelli with Red Clam Sauce

 

19

Yield

6

servings

Prep

35

min

Cook

25

min

Ready

60

min

Trans-fat Free, Good source of fiber
 

Ingredients

3 pounds clams
1 tablespoon salt
for soaking clams
¼ cup olive oil
6 cloves garlic
peeled and minced
¼ teaspoon red pepper flakes
*
10 ¾ ounces tomato purée (passata)
cup white wine
dry
*
½ cup parsley leaves
chopped
1 pound vermicelli pasta
cooked
3 tablespoons Parmesan cheese
grated

Directions

Put clams into large pan and cover with water.

Pour in the salt, stir, and refrigerate 30 mins.

Heat olive oil over medium heat in a large pan.

Add garlic and red pepper flakes; sauté about 2 minutes.

Add tomato purée and wine, bring to a boil, reduce heat and simmer 5 minutes.

Drain clams in a colander and rinse well.

Put clams into the sauce with half of the parsley.

Bring to a boil, reduce heat to medium, cover and cook about 7 minutes or until clam shells have opened.

Discard any clams not opened.

Remove clams with slotted spoon, place in bowl, cover with foil.

Drain pasta and put into the sauce.

Stir for about 3 minutes so that pasta absorbs some of the sauce.

Toss with the remaining parsely, the parmesan, and clams.

Serve on heated plates or pasta bowls.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 387g (13.7 oz)
Amount per Serving
Calories 71118% of calories from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 154mg 51%
Sodium 1478mg 62%
Total Carbohydrate 27g 27%
Dietary Fiber 4g 17%
Sugars g
Protein 121g
Vitamin A 43% Vitamin C 109%
Calcium 31% Iron 369%
* based on a 2,000 calorie diet How is this calculated?

 

Founded in 1996.

© 2021 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed