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Name: Vermicelli with Red Clam Sauce
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 10 3/4 oz Tomato puree (1 can); 1/2 c Chopped parsley; 3 lb Clams; 2/3 c Dry white wine; 1 lb Vermicelli pasta, cooked; 1/4 ts Red pepper flakes; 1/4 c olive oil; 3 tb Grated parmesan; 1 tb Salt (for soaking clams); 6 Medium cloves garlic,

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INGREDIENTS

10 3/4 oz Tomato puree (1 can)
1/2 c Chopped parsley
3 lb Clams
2/3 c Dry white wine
1 lb Vermicelli pasta, cooked
1/4 ts Red pepper flakes
1/4 c olive oil
3 tb Grated parmesan
1 tb Salt (for soaking clams)
6 Medium cloves garlic,

Servings

INSTRUCTIONS

Put clams into large pan and cover with water. Pour in the salt, stir, and refrigerate 30 mins. Heat olive oil over medium heat in a large pan. Add garlic and red pepper flakes; saute about 2 minutes. Add tomato puree and wine, bring to a boil, reduce heat and simmer 5 minutes. Drain clams in a colander and rinse well. Put clams into the sauce with half of the parsley. Bring to a boil, reduce heat to medium, cover and cook about 7 mins, or until clam shells have opened. Discard any clams not opened. Remove clams with slotted spoon, place in bowl, cover with foil. Drain pasta and put into the sauce. Stir for about 3 mins, so that pasta absorbs some of the sauce. Toss with the remaining parsely, the parmesan, and clams. Serve on heated plates or pasta bowls.

NOTES

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Vermicelli with Red Clam Sauce

10 3/4 oz Tomato puree (1 can)
1/2 c Chopped parsley
3 lb Clams
2/3 c Dry white wine
1 lb Vermicelli pasta, cooked
1/4 ts Red pepper flakes
1/4 c olive oil
3 tb Grated parmesan
1 tb Salt (for soaking clams)
6 Medium cloves garlic,

Put clams into large pan and cover with water. Pour in the salt, stir, and  refrigerate 30 mins.    Heat olive oil over medium heat in a large pan. Add garlic and red pepper  flakes; saute about 2 minutes. Add tomato puree and wine, bring to a boil,  reduce heat and simmer 5 minutes.    Drain clams in a colander and rinse well. Put clams into the sauce with  half of the parsley. Bring to a boil, reduce heat to medium, cover and cook  about 7 mins, or until clam shells have opened. Discard any clams not  opened. Remove clams with slotted spoon, place in bowl, cover with foil.    Drain pasta and put into the sauce. Stir for about 3 mins, so that pasta  absorbs some of the sauce. Toss with the remaining parsely, the parmesan,  and clams. Serve on heated plates or pasta bowls.

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Nutrition

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Serving Size: 1 Serving (177g)
Recipe Makes: 6 Servings

Calories: 66
Calories from Fat: 32 (48%)

Amt Per Serving		% DV

	Total Fat 3.5g	5 %
	Saturated Fat 0.9g	4 %
	Monounsaturated Fat 1.9g
	Polyunsanturated Fat 0.4g
Cholesterol 14.3mg		4 %
Sodium 70mg		2 %
Potassium 143.6mg		4 %
Total Carbohydrate 1.5g		0 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 1.3g
Protein 5.7g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 66

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