Vermicelli with Clams and Red Sauce / Vermicelli al Vongole | Ciao Italia

Ingredients

• 4 pounds littleneck, mahogany or Manila clams in their shells, soaked and well scrubbed
• 1/2 cup Filippo Berio Extra Virgin Olive Oil
• 2 cloves minced garlic
• 1 hot red pepper, crushed
• 3 cups peeled, seeded and diced plum tomatoes, or the canned equivalent
• 1/2 cup minced fresh parsley
• Salt to taste
• Grinding black pepper to taste
• 1/2 pound vermicelli
• Ingredients