Vermicelli with Clams

Prep Time: 15 min
Cook Time: 10 min
Total Time: 25 min
Servings: 8
  • 3 lb fresh clams, well scrubbed and rinsed
  • 1/2 cup dry white wine
  • 1/2 lb vermicelli, linguine or spaghetti
  • 1/3 cup Filippo Berio Extra Virgin Olive Oil
  • 2 cloves garlic, minced
  • 1 tsp hot red pepper flakes
  • 2 cups peeled, seeded and chopped plum tomatoes
  • Fine sea salt
  • Freshly ground pepper
  • 2 tbsp minced parsley
      • Discard any clams that are open or have broken shells. Place clams and wine in a 12- to 14-inch sauté pan set over medium-high heat; cover and cook for 5 to 7 minutes or until clams open. (Discard any clams that do not open).
      • Reserve 6 to 8 clams in the shell for garnish; set aside. Remove shells from remaining clams over fine-mesh sieve lined with damp cheesecloth set over a bowl. Add clams to bowl with juice; set aside.
      • In large pot of boiling salted water, cook vermicelli for 3 minutes or until al dente; drain well. Meanwhile, return sauté pan to stovetop; add olive oil and heat over medium heat. Stir in garlic and red pepper flakes; cook for 1 minute or until garlic is softened. Add tomatoes and reserved clam juice; cook over medium-low heat for 2 minutes. Stir in clams; season with salt and pepper to taste.
      • Add vermicelli to sauté pan; reheat slowly, mixing well. Stir in parsley. Transfer vermicelli to serving platter and garnish with reserved clams in the shell. Serve hot.


      Recipe provided by Chef Mary Ann Esposito



    30 Mins or Less

    Ingredient: Fish & Seafood

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Italian

    Product: Extra Virgin

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