Vermicelli with Clams
(Vermicelli Con Le Vongole)
Ingredients:
2 and 1/4 lbs (1 kg) clams, scrubbed
1/4 pint (150 ml) extra virgin olive oil
2 garlic cloves
12 oz (350 grams) vermicelli pasta
1 tablespoon fresh flat-leaf parsley
Salt and pepper
Directions:
Discard any clams with broken shells or that do not close immediately when sharply tapped.
Heat the olive oil in a saucepan.
Add the garlic and clams and cook for about 5-7 minutes until the shells open.
Remove the pan from the heat and lift out the clams with a slotted spoon.
Discard any that remain closed.
Remove the clams from their shells.
Strain the cooking liquid into a frying pan and add the clams.
Meanwhile, cook the vermicelli in a large pan of salted, boiling water until 'al dente', then drain and pour into the frying pan.
Cook for 2 minutes, tossing frequently, then season with salt and pepper to taste and sprinkle with the parsley.
Tip on to a warm serving dish. Serves 4.