Vermicelli with White Clam Sauce
This vermicelli with white clam sauce makes a great quick supper, served with crusty hot bread and a salad on the side.
By Yankee Magazine|May 23 2017|
Vermicelli with White Clam Sauce
Photo Credit: Heath RobbinsThis white clam sauce works best with fresh littleneck clams, although canned New England clams will do in a pinch. Either way, this vermicelli with white clam sauce makes a great quick supper, served with crusty hot bread and a salad on the side. Be careful not to overcook the clams.
Yield
4 to 6 servings
Total Time
30 minutes minutesHands-on Time
20 minutes minutes
Ingredients
2 cans (6-1/2 ounces each) minced clams or 1 cup freshly steamed and shucked clams
1/4 cup olive oil
1 to 2 tablespoons butter
4 garlic cloves, crushed
2 to 3 tablespoons chopped fresh parsley
1/2 teaspoon salt
16 ounces dried vermicelli
Instructions
Drain the clams and reserve the juice. Or measure out 1 cup of the clam-steaming liquid and set aside.
In a medium-size saucepan, heat the olive oil and butter over low heat. Add the garlic and simmer for about 3 minutes, just until the garlic begins to color; do not let the garlic turn brown or the sauce will taste bitter. Add the parsley, salt, and clam juice. Simmer for 10 minutes. Add the clams and cook just enough to heat through.
Meanwhile, cook the pasta in plenty of boiling salted water according to the package directions. Drain. Place the pasta in individual serving bowls and pour the sauce on top.
One of my favorite dishes is white clam sauce. I have tried many and this one fairs with the best. Sometimes I use one can of clams and add 1/4 lb. of medium shrimp and 1/4 lb. of scallops (if large cut in half) and call it vermicelli with seafood sauce. Truly delicious! Thanks Yankee Magazine.