Vermicelli with clams
Instructions
Wash and brush under running water clams, then put them in a pan where you have heated a cup of olive oil with the garlic.
Just the heat opens up the valve, remove the Pan from the heat and gently remove the molluscs.
Strain the clam cooking liquid, pour it into a clean saucepan and soak up the molluscs.
Bring to a boil water slightly salty, the lessatevi vermicelli noodles al dente, drain, then toss them in the pan of dressing for 2 minutes lifting pasta with two forks.
Adjust salt and pepper, sprinkle with the chopped parsley.
Passed on the serving dish held in warm and serve.
Accompanying wines: DOC Oltrepò Pavese Riesling Italico, Verdicchio Dei Castelli Di Jesi DOC Fiano Di Avellino DOC.
