Pasta with Clam Sauce
Submitted by: villahills31
The homemade clam sauce in this recipe is prepared with an anchovy, garlic and red chile infused olive oil. Toasted breadcrumbs top this dish off perfectly.
Ingredients
- 1 lb vermicelli
- 6 tablespoons plus 1 1/2 teaspoons olive oil, divided
- 4 garlic cloves
- 3 anchovies
- 2 dried red chiles; veins and seeds removed, or dash cayenne pepper
- 1/2 cup dry white wine
- 1 10 oz can baby clams, drained, with 5 tablespoons juice reserved
- 6 tablespoons unseasoned fresh bread crumbs
- 1 tablespoon minced fresh Italian parsley
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Method
Cook vermicelli in a large pot of boiling salted water for 6 minutes or until al dente then drain. Meanwhile, heat 6 tablespoons oil in a large skillet over medium heat until hot. Add garlic, anchovies and chiles. Cook, stirring occasionally, 3-5 minutes or until garlic and chiles are golden brown, watching carefully so they don't burn. While cooking, mash anchovies with a fork, or wooden spoon, until almost melted into oil. Remove and discard garlic and chiles. Add wine and reserved 5 tablespoons clam juice. Bring to a boil for 2-3 minutes, or until slightly reduced. Stir in clams and remove from heat. Clams will get tough if overcooked. Place bread crumbs and remaining oil in a small saucepan then stir to coat bread crumbs. Cook and stir over medium high heat 2 minutes or until golden brown. Add drained vermicelli to a skillet and toss briefly over medium high heat. Place on a serving platter and sprinkle with bread crumbs and parsley.
Notes:
Number of Servings: 4
Submitted by: villahills31 ( See all of villahills31 Recipes )
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