Vermicelli with Red Clam Sauce
| Yield: | 6 Servings |
| Categories: | Italian, Seafood, Main Dishes |
| 3 | lb | Clams |
| 1 | tb | Salt (for soaking clams) |
| 1/4 | c | Olive oil |
| 6 | Medium cloves garlic, peeled and minced | |
| 1/4 | ts | Red pepper flakes |
| 10 3/4 | oz | Tomato puree (1 can) |
| 2/3 | c | Dry white wine |
| 1/2 | c | Chopped parsley |
| 1 | lb | Vermicelli pasta, cooked |
| 3 | tb | Grated parmesan |
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