Noodles with Baby Clams (Naples)

Pasta

Ingredients

Baby clams or mussels - 3 1/2 - 4 quarts

Salt

Olive oil

Garlic - 3 cloves

Parsley, finely chopped - 2-3 sprigs

Pepper

Vermicelli or spaghetti - 1 1/4 pounds

Neapolitan meat sauce - optional

Put 2 or 3 tbsps olive oil in a large pan and saute 2 cloves garlic, crushed, until brown. Discard the garlic, add the clams and cook covered for 5 minutes, shaking the pan occasionally. Those clams which do not open should be thrown away. Take the pan from the heat and remove the clams from their shells. Put them all into a bowl with their liquor has fallen to the bottom of the bowl, then strain it.

Heat 1/2 cup oil, add the remaining garlic, chopped, and as soon as this is golden, add the clams with their liquor, the parsley and a good sprinkling of freshly ground pepper. Cook over a low heat for 2 minutes - no longer as the clams will become tough.

 Bring plenty of salted water to a boil, add the vermicelli and cook until just tender. Drain well and dress with the sauce. Serve without cheese. Serve with Neapolitan meat sauce if liked.

Serves 6