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Vermicelli with mussels and clams

  • 40 minutes
  • Easy
  • First Courses

Ingredients: Per 4 servings

  • 1 lb vermicelli (thin spaghetti)
  • 7 oz clams
  • 7 oz mussels
  • 3 oz extra virgin olive oil
  • 2 cloves of garlic
  • chili pepper
  • tomato
  • parsley
  • basil
  • salt and pepper


In a pan on the heat put 3 oz of oil, a little crushed garlic and small pieces of chili pepper. Allow the clams and mussels to open with the heat. Separately, make a sauce with oil, more garlic, tomatoes, salt and pepper. Then add it to the mussels and clams (shelled) and to their sauce. Cook and sprinkle over some pepper. To finish off the dish add a chopped mixture of parsley and basil, then serve.