WHITE CLAM SAUCE AND VERMICELLI
This is my friend Nancy's mild, family-style recipe; one her young children enjoy. She serves it with her Casaburo Salad. (Another shared in my "birthday book").
Provided by Acerast
Categories European
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot of boiling water, cook the vermicelli according to package directons.
- In a medium skillet, heat the olive oil and add the chopped garlic; cook, stirring for 1 minute.
- Slowly stir in the white wine.
- Add the salt, oregano and pepper.
- Stir in the clams and their liquid.
- Heat through.
- Toss with the cooked vermicelli.
- Serve immediately.
Nutrition Facts : Calories 704.3, Fat 17, SaturatedFat 2.5, Cholesterol 56.7, Sodium 716.2, Carbohydrate 92.1, Fiber 3.8, Sugar 3, Protein 42.4
VERMICELLI WITH CLAM SAUCE
With thin vermicelli and tender small clams, this is a very quick-cooking (and very delicious) pasta. To yield their most intense flavor, though, the clams should be freshly shucked and totally raw when they go into the sauce, rather than being steamed in the shell. The method given here-freezing the clams briefly before shucking-makes this task easier than you can imagine, even if you are not a skilled shellfish shucker.
Yield serves 6
Number Of Ingredients 11
Steps:
- Put the clams in a single layer on a tray or platter, and freeze them for about 1/2 hour. Working over a bowl to catch every drop of clam liquor, open the clams with the shucking knife, cut the meat free from both half-shells, and let the meat and liquor fall into the bowl.
- Strain the collected clams through a sieve set over a small bowl or measuring cup. Let the sediment in the liquor settle, then pour off the clean liquor on top-1/2 cup or so-and save for the sauce. Chop the clams roughly into large pieces.
- Before starting the sauce, begin heating the pasta-cooking water-at least 6 quarts water and 1 tablespoon salt.
- Pour 1/2 cup of the olive oil into the big skillet, and set over medium-high heat. Scatter in the sliced garlic, heat to sizzling, and sprinkle over it the peperoncino. Cook another minute, add the sliced tomatoes and the reserved clam liquor, stir, and bring to the boil. Cook for 2 to 3 minutes and stir in the clams. Return to the boil, and cook at a bubbling simmer for 3 or 4 minutes-if the clams release a frothy scum, scoop it off the surface and discard. When the sauce has achieved a nice density, lower the heat, and season with salt to taste. Stir in the parsley and the remaining 2 tablespoons of olive oil.
- With the pasta water at a rolling boil, drop in the vermicelli when the clams are cooking in the sauce. Cook briefly, and lift the pasta from the pot while still quite al dente, let it drain briefly, and drop it onto the simmering sauce. Toss the vermicelli in the sauce for a couple of minutes, until the pasta is cooked through and dressed with the sauce and there's no soupiness in the pan. Serve immediately.
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