Vermicelli with Clams and Red Sauce / Vermicelli al Vongole

Name: Vermicelli with Clams and Red Sauce / Vermicelli al Vongole
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

www.ciaoitalia.com

Classic Naples-style Vermicelli with Clams and Red Sauce—sweet clams, San Marzano tomatoes, and fragrant herbs make this dish irresistible. Serve for a delicious seafood dinner.

View full recipe on www.ciaoitalia.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.ciaoitalia.com.

Share this recipe:

Cooking tools:

Pepper mill
Fine-mesh sieve
Saute pan
Saucepan
Pot
Colander
Serving platter
Chef's knife
Cutting board
Measuring cup
Spoon
Stove

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