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Vermicelli with Clams in Broth

  • 33 minutes
  • Easy
  • First Courses

Ingredients: Per 6 servings

  • 1 ½ lb vermicelli (thin spaghetti)
  • 3 ½ lb clams
  • 1 cup extra virgin olive oil
  • 2 cloves of garlic
  • salt and pepper
  • parsley


Wash the clams then transfer them to a fairly large pan with a tablespoon of oil. Cover and put onto the heat. Toss them and when after two or three minutes they have opened, remove the pan from the heat and with the aid of a spoon, detach the clams one by one from their shells and collect them in a receptacle. Filter the liquid remaining in the pan and then add it to the shelled clams and put aside. In a pan put the oil with the garlic cut into pieces, and when it has browned, add the clams with their stock, cook once more until boiling, and with this very simple sauce dress the vermicelli (drained, but not too thoroughly, because they should remain fairly soupy) finishing off with generous helpings of pepper and chopped parsley.