Culinaria Italia – Italian Food and Cooking

December 13, 2007

Vermicelli with clams

This is a real Italian classic. There are a lot of different recipes for vermicelli con le vongole, some using tomatoes and/or chilli, but this one uses neither. The juice from the clams provides the sauce. Serves 4

vermicelli-with-clams-ingredients

1      kilogram  clams — Scrubbed
olive oil
2      cloves  garlic — thinly sliced
350 grams  vermicelli
1      tablespoon  chopped parsley
Salt and pepper

  • Discard any clams with broken shells or which are open
  • Heat some oil in a saucepan and add the garlic and clams
  • Cook until the clams open, about 5 minutes
  • Remove from the heat and lift out the clam. Discard any that remained closed
  • Remove the clams from the shell, saving a few for decoration
  • Strain the liquid from the saucepan into a frying pan and add the meat from the clams.
  • Cook the vermicelli until al dente, drain and add to the frying pan.
  • Cook for a couple minutes, tossing frequently.
  • Adjust the seasoning, add the parsley and serve.

vermicelli-with-clams

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