White Clam Sauce and Vermicelli
Delight your taste buds with this elegant White Clam Sauce and Vermicelli recipe, a seafood lover's dream that brings the flavors of the ocean straight to your table. Tender vermicelli pasta is perfectly entwined in a luscious, aromatic sauce made from a combination of fresh and canned clams, ensuring a balance of briny sweetness and rich flavor. A fragrant blend of garlic, extra-virgin olive oil, and dry white wine enhances the dish, while red pepper flakes add a subtle hint of heat. Finished with fresh parsley, a touch of Parmesan (if desired), and a squeeze of lemon, this quick and easy recipe is ideal for a weeknight indulgence or an impressive dinner party centerpiece. Ready in just 40 minutes, this classic Italian-inspired dish is sure to become a new family favorite. Keywords: white clam sauce, vermicelli recipe, Italian seafood pasta, quick seafood dinner.
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Recipe Information
Ingredients
- 12 oz Vermicelli pasta
- 2 lbs Fresh clams (in-shell, scrubbed)
- 8 oz Canned clams (with juice)
- 0.25 cup Extra-virgin olive oil
- 2 tbsp Unsalted butter
- 4 Garlic cloves (finely minced)
- 0.5 cup Dry white wine
- 0.25 cup Fresh parsley (chopped)
- 0.5 tsp Red pepper flakes
- 1 tsp Salt
- 0.5 tsp Freshly ground black pepper
- 0.25 cup Grated Parmesan cheese (optional, for serving)
- 4 Lemon wedges (for serving)
Instructions
Bring a large pot of salted water to a boil. Cook the vermicelli pasta according to the package instructions until al dente, then drain and set aside. Reserve 1 cup of the pasta cooking water.
Meanwhile, scrub the fresh clams thoroughly to remove any grit or debris and set them aside.
In a large, deep skillet or sauté pan, heat the olive oil and butter over medium heat until the butter is melted.
Add the minced garlic and red pepper flakes to the pan. Sauté for 1-2 minutes, until the garlic is fragrant but not browned.
Pour in the white wine and bring to a simmer. Add the fresh clams, cover the pan with a lid, and cook for 6-8 minutes, or until the clams have opened. Discard any clams that remain closed.
Add the canned clams along with their juice to the pan. Stir to combine and simmer for 2-3 minutes to heat through.
Season the sauce with salt and freshly ground black pepper to taste. Stir in the chopped fresh parsley, reserving a small amount for garnish.
Add the cooked vermicelli to the pan with the sauce. Toss gently to coat the pasta in the clam sauce. If the sauce seems too dry, add some of the reserved pasta cooking water a little at a time until the desired consistency is reached.
Serve the pasta immediately, garnished with the remaining parsley, grated Parmesan cheese (if using), and lemon wedges on the side.
Nutrition Facts
Calories |
781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 1078 mg | 47% | |
| Total Carbohydrate | 77.1 g | 28% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 4.3 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 387 mg | 30% | |
| Iron | 42.8 mg | 238% | |
| Potassium | 853 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
