Here’s a recipe for pasta adapted from “Cucina del Mare” by Evan Kleiman.
VERMICELLI WITH RED CLAM SAUCE
Soaking time for clams: 30 minutes
Preparation time: 20 minutes
Cooking time: 20 minutes
Yield: 6 servings
3 pounds clams, in the shell
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1 tablespoon salt (for soaking clams)
1/4 cup olive oil
6 medium cloves garlic, peeled, minced
1/4 teaspoon red pepper flakes
1 can (10 3/4 ounces) tomato puree
2/3 cup dry white wine
1/2 cup chopped parsley
1 pound vermicelli, cooked according to package directions
3 tablespoons grated Parmesan cheese
1. Put the clams into a large pan and cover with water. Pour in the salt, stir and refrigerate 30 minutes.
2. Heat the olive oil in a large pan over medium heat. Add the garlic and red pepper flakes; cook 2 minutes. Add the tomato puree and wine. Heat to a boil, reduce heat and simmer 5 minutes.
3. Drain the clams in a colander and rinse well. Put into the sauce with half of the parsley. Heat to a boil, reduce the heat to medium, cover and cook 7 minutes, or until the clam shells have opened. (Discard any that have not opened.) Remove the clams with a slotted spoon to a bowl and cover with foil.
4. Drain the cooked pasta and put into the sauce. Stir 3 minutes, so that the pasta absorbs some of the sauce. Toss with the remaining parsley, the Parmesan and clams. Transfer to heated plates or pasta bowls.
Nutrition information per serving: 467 calories, 21 g protein, 12 g fat, 67 g carbohydrate, 409 mg sodium, 26 mg cholesterol.