Ingredients for 4 people:
- 320g of Vermicelloni di Gragnano PGI
- 1kg of mussels
- 500g of clams
- 2 cloves of garlic
- Chopped fresh parsley
- 1 glass of dry white wine
- Extra virgin olive oil to taste
- Salt to taste
- Freshly ground black pepper to taste
- Chili pepper (optional)
- Saffron in pistils
Procedure:
Clean the mussels and clams, discarding any that are broken or open. Place the clams in a bowl of salted water for at least 30 minutes to purge them.
In a large skillet, heat a little extra virgin olive oil with a clove of garlic. Add the mussels and clams, cover with a lid and cook over medium heat until they open (about 5 minutes). Remove from heat and set aside. Strain the cooking liquid and reserve it.
In a large pan, heat a little extra virgin olive oil and add the other clove of garlic and chili pepper. Add the white wine and let it evaporate. Pour in the filtered cooking liquid of the mussels and clams, and the saffron pistils. Cook for another 5 minutes.
Bring a large pot of salted water to a boil. Cook the Vermicelloni al dente following the cooking times indicated on the package. Drain the pasta, reserving a little of the cooking water.
Add the mussels and clams to the sauce in the large skillet. Pour the Vermicelloni into the skillet and stir well to combine all the ingredients. If necessary, add a little of the pasta cooking water to achieve the desired consistency.
Plate the Vermicelloni and serve immediately.
