1 kg/2 1⁄4 lb clams, scrubbed 150 ml/1⁄4 pint olive oil 2cloves garlic
350 g/12 oz vermicelli 1tablespoon chopped fresh flat-leaf parsley
salt and pepper


1.Discard any clams with broken shells or that do not shut immediately when sharply tapped. Heat the olive oil in asaucepan, add the garlic and clams and cook for about 5 minutes until the shells open.
2.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.
3. Strain the cooking liquid into afrying · pan and add the clams.
4.Meanwhile, cook the vermicelli in a large pan of salted, ·boiling water until al dente, then drain and tip into the frying pan.
5.Cook for 2 minutes, tossing frequently, then season with salt and pepper to taste and sprinkle with the parsley. Tip on to awarm serving dish.

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