This classic Italian dish brings the briny sweetness of fresh clams together with a robust red sauce made from tomato puree, dry white wine, and garlic. The vermicelli noodles absorb the flavorful broth, creating a light yet deeply satisfying meal. A kick of red pepper flakes adds warmth, while fresh parsley and parmesan provide a bright, savory finish. Perfect for a cozy weeknight dinner or a special occasion, this recipe captures the essence of coastal Italian cooking. It is simple to prepare using high-quality pantry staples and fresh seafood, offering a restaurant-quality experience right at home. Serve immediately to enjoy the full aroma and texture.
Vermicelli With Red Clam Sauce
Description
This classic Italian dish brings the briny sweetness of fresh clams together with a robust red sauce made from tomato puree, dry white wine, and garlic. The vermicelli noodles absorb the flavorful broth, creating a light yet deeply satisfying meal. A kick of red pepper flakes adds warmth, while fresh parsley and parmesan provide a bright, savory finish. Perfect for a cozy weeknight dinner or a special occasion, this recipe captures the essence of coastal Italian cooking. It is simple to prepare using high-quality pantry staples and fresh seafood, offering a restaurant-quality experience right at home. Serve immediately to enjoy the full aroma and texture.Ingredients
Directions
-
Place clams in a large bowl, cover with water, add salt, stir, and refrigerate for 30 minutes to purge sand.
-
Drain clams in a colander and rinse well under cold water.
-
Cook vermicelli pasta according to package directions until al dente; drain and set aside.
-
Heat olive oil in a large pan over medium heat.
-
Add minced garlic and red pepper flakes; saut for about 2 minutes until fragrant but not browned.
-
Stir in tomato puree and white wine; bring to a boil, then reduce heat and simmer for 5 minutes.
-
Add the rinsed clams and half of the chopped parsley to the sauce.
-
Bring to a boil, then reduce heat to medium, cover, and cook for about 7 minutes, or until clam shells open.
-
Discard any clams that have not opened.
-
Remove clams with a slotted spoon, place in a bowl, and cover with foil to keep warm.
-
Add the cooked vermicelli pasta to the remaining sauce in the pan.
-
Stir for about 3 minutes over low heat so the pasta absorbs some of the sauce.
-
Toss the pasta with the remaining parsley, grated parmesan, and the reserved clams.
-
Serve immediately on heated plates or pasta bowls.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 652.8kcal
- % Daily Value *
- Total Fat 21.0g33%
- Saturated Fat 3.3g17%
- Cholesterol 88.5mg30%
- Sodium 1250mg53%
- Total Carbohydrate 68.3g23%
- Dietary Fiber 3.8g16%
- Sugars 3.5g
- Protein 52.4g105%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure clams are fresh and active before cooking. Discard any that are broken or do not close when tapped.
Do not overcook the clams, as they will become tough. They are done as soon as the shells open.
If you prefer a thinner sauce, you can add a splash of pasta water or clam juice when combining the pasta and sauce.
For a richer flavor, you can add a knob of butter at the very end of cooking.
