• Vermicelli with clam sauce and tomato - recipe

    Vermicelli with clam sauce and tomato photoVermicelli with clam sauce and tomato - recipe

    For this traditional dish usually use vermiceg.

    For 6 servings:

    Vermicelli in a warm place in 600

    live mollusks in the shells;

    wash and drain water1.25 kg

    tomatoes, peel, remove seeds and cut into 1 kg.

    olive oil150 ml.

    garlic, chopped 2 cloves;


    parsley, chopped;


    Vermicelli with clam sauce and tomato - recipe



    Pour 6 tbsp into the pan. l. olive oil, warm and put the clams. When the shells open, remove the clams from the pan. Clean them up. throw away the shells and put the clams in separate dishes. The juice remaining in the frying pan, hold it for a while on a small fire, so that it partially boils, and then cool and strain through a sieve or a piece of muslin.


    Take a small pot, warm up the remaining oil and fry the garlic on it until it turns golden, after which add tomatoes and sprinkle with pepper.Cook the sauce for 3-4 minutes on high heat, then pour the strained mollusk juice into it and cook until then. until the sauce thickens. Put the clams in it, add a little parsley and simmer for another 3-4 minutes. Measure out three quarters of the sauce and pour the vermicelli prepared in advance, leave the rest of the sauce on the table in a sauce bowl.

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