Red Clam Sauce - Vermicelli with Red Clam Sauce

Name: Red Clam Sauce - Vermicelli with Red Clam Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds Clams; 1 tbsp (15 ml) Salt (for soaking clams); 1/4 cup (60 ml) Olive oil; 6 med cloves Garlic, peeled and minced; 1/4 tsp (1 ml) Red pepper flakes; 1 can Tomato puree (10-3/4 oz (301 grm).); 2/3 cup (150 ml) Dry white wine; 1/2 cup (125 ml) Fresh parsley, chopped; 1 pound Vermicelli pasta, cooked; 3 tbsp (45 ml) Parmesan cheese, grated

Servings: persons

1
Put clams into large pan and cover with water.
2
Pour in the salt, stir, and refrigerate 30 minutes.
3
Heat olive oil over medium heat in a large pan.
4
Add garlic and red pepper flakes.
5
Saute about 2 minutes
6
Add tomato puree and wine.
7
Bring to a boil, reduce heat, and simmer 5 minutes.
8
Drain clams in a colander and rinse well.
9
Put clams into the sauce with half of the parsley.
10
Bring to a boil.
11
Reduce heat to medium, cover, and cook about 7 minutes, or until clam shells have opened.
12
Discard any clams which have not opened.
13
Remove clams with slotted spoon.
14
Place in bowl and cover with foil.
15
Drain pasta and put into the sauce.
16
Stir for about 3 minutes, so that pasta absorbs some of the sauce.
17
Toss with the remaining parsley, the Parmesan and clams.
18
Serve on heated plates or in pasta bowls.

854

kcal

Calories

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 pounds Clams, 1 tbsp (15 ml) Salt (for soaking clams), 1/4 cup (60 ml) Olive oil, 6 med cloves Garlic, peeled and minced, and more.

Yes, Red Clam Sauce - Vermicelli with Red Clam Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!