Clam and Tomato Sauce with Vermicelli Recipe

Clam and tomato sauce is a regular dish in Neapolitan restaurants, and is often served with vermicelli or spaghetti. Fresh mussels could be substituted for the clams.

Serves 4

Ingredients:

12 ounces vermicelli

For the clam and tomato sauce:

2 1/4 pounds fresh hard-shell clams

1 cup dry white wine

2 garlic cloves, bruised

1 large handful fresh flat-leaf parsley

2 tablespoons olive oil

1 small onion, finely chopped

8 ripe plum tomatoes, peeled, deseeded and finely chopped

1/2-1 fresh red chile, deseeded and finely chopped

salt and ground black pepper

Method:

1. Scrub the clams thoroughly under cold running water and discard any that are open and that do not close when they are sharply tapped against the work surface.
2. Pour the wine into a large saucepan, add the garlic cloves and half the parsley, then the clams. Cover tightly with the lid and bring to a boil over high heat. Cook for about 5 minutes, shaking the pan frequently, until the clams have opened. 
3. Put the clams in a large colander set over a bowl and let the liquid drain through. Set the clams aside until cool enough to handle, then remove about two-thirds of them from their shells, pouring the clam liquid into the bowl of cooking liquid. Discard any clams that have failed to open. Set bot shelled and unshelled clams aside, keeping the unshelled clams warm in a bowl covered with a lid. 
4. Heat the oil in a saucepan, add the onion and cook gently, stirring frequently, for about 5 minutes, until softened and lightly colored. Add the tomatoes, then strain in the clam cooking liquid. Add the chile and salt and pepper to taste. Chop the remaining parsley finely and set aside.
5. Bring to a boil, half-cover the pan and let simmer gently for 15-20 minutes. 
6. Meanwhile, cook the pasta according to the instructions on the package, until it is al dente.
7. Add the shelled clams to the tomato sauce, stir well and heat through very gently for 2-3 minutes. 
8. Drain the cooked pasta well and put it in a warmed bowl. Taste the sauce for seasoning, then pour the sauce onto the pasta and toss everything together well. Serve garnished with the reserved clams and sprinkled with parsley.

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.