Vermicelli with Red Clam Sauce
Yield
6 servingsPrep
35 minCook
25 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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)
|
|
| ⅔ | cup |
white wine
dry |
*
|
| ½ | cup |
parsley leaves
chopped |
|
| 1 | pound |
vermicelli pasta
cooked |
|
| 3 | tablespoons |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
clams
|
|
| 15 | ml |
salt
for soaking clams |
|
| 59 | ml |
olive oil
|
|
| 6 | cloves |
garlic
peeled and minced |
|
| 1.3 | ml |
red pepper flakes
|
|
| 310.7 | ml/g |
tomato purée (passata)
|
|
| 158 | ml |
white wine
dry |
*
|
| 118 | ml |
parsley leaves
chopped |
|
| 453.6 | g |
vermicelli pasta
cooked |
|
| 45 | ml |
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.
