Vermicelli with red clam sauce
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Vermicelli with red clam sauce
  Italian    Seafood    Clams    Sauces  
Last updated 6/12/2012 1:28:32 AM. Recipe ID 63950. Report a problem with this recipe.
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      Title: Vermicelli with red clam sauce
 Categories: Italian, Seafood, Main dish
      Yield: 6 Servings
 
      3 lb Clams
      1 tb Salt (for soaking clams)
    1/4 c  Olive oil
      6    Medium cloves garlic,
           -peeled and minced
    1/4 ts Red pepper flakes
 10 3/4 oz Tomato puree (1 can)
    2/3 c  Dry white wine
    1/2 c  Chopped parsley
      1 lb Vermicelli pasta, cooked
      3 tb Grated parmesan
 
  Put clams into large pan and cover with water. Pour in the salt,
  stir, and refrigerate 30 mins.
  
  Heat olive oil over medium heat in a large pan. Add garlic and red
  pepper flakes; saute about 2 minutes. Add tomato puree and wine,
  bring to a boil, reduce heat and simmer 5 minutes.
  
  Drain clams in a colander and rinse well. Put clams into the sauce
  with half of the parsley. Bring to a boil, reduce heat to medium,
  cover and cook about 7 mins, or until clam shells have opened.
  Discard any clams not opened. Remove clams with slotted spoon, place
  in bowl, cover with foil.
  
  Drain pasta and put into the sauce. Stir for about 3 mins, so that
  pasta absorbs some of the sauce. Toss with the remaining parsely, the
  parmesan, and clams. Serve on heated plates or pasta bowls.
 




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Recipe ID 63950 (Apr 03, 2005)

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