Vermicelli with mussels and clams
11.5 oz Vermicelli
3.5 oz clams
7 oz mussels
Extra virgin olive oil to taste
2 garlic cloves
Chili pepper to taste
2 ripe tomatoes
1 tsp parsley, chopped
1 tsp basil
Salt and pepper to taste
In a large pan, add some crushed garlic and small pieces of chili pepper. Allow the clams and mussels to open on medium-high heat.
Separately, in a small pot, prepare tomato sauce with the oil, the remaining garlic and tomatoes seeded and drained of their water, salt and pepper.
Cook for 10 minutes. Meanwhile, shell the clams and mussels and put back in their cooking liquid. Remove the garlic.
Add the tomato sauce prepared to the pan with the seafood.
Cook the pasta in lightly salted boiling water drain when al dente and blend in the pan with the tomatoes, clams and mussels sauce.
Serve with chopped parsley and basil garnish.
