🫙 From the Spice Rack
Vermicelli with Red Clam Sauce
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
maineasy
Ingredients8 items
Ingredients
- 3lbclams
- 1tbsp salt (for soaking clams)
- 1/4cup olive oil
- 6medium cloves garlic,
- 103/4 oz tomato puree (1 can)
- 2/3cup dry white wine
- 1/2cup chopped parsley
- 1lbvermicelli pasta, cooked
Directions
- 1
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 Tomat
- 2
Pour in the salt, stir, and refrigerate 30 mins
- 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, bring to a boil, reduce heat and simmer 5 minutes
- 7
Drain clams in a colander and rinse well
- 8
Put clams into the sauce with half of the parsley