Vermicelli alle Vongole con i Pelati from Mediterranean Seafood by Alan Davidson
The basic recipe below covers a range of Neapolitan specialities, which involve dressing vermicelli, or a similar form of pasta, with a vongole sauce or a mussel sauce. If the sauce is made with to...
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Cooking tools:
- Pan
- Stove
- Chef's knife
- Cutting board
- Colander
- Mixing bowl
- Slotted spoon
Ingredients
- 150 ml (5 fl oz) olive oil
- 6 cloves garlic
- 1¼ kg (2¾ lb) vongole, well washed and purged in clean sea water
- 600 g (1 lb 6 oz) canned tomatoes(pelati)
- lots of parsley, finely chopped
- black pepper and salt
- 600 g (1 lb 6 oz) vermicelli
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