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Vermicelli with Clam Sauce

ingredients

serves 4
425 g (14 oz) vermicelli, spaghetti, or other long pasta
1 tbsp olive oil
30 g (1 oz) 2 tbsp butter
2 tbsp Parmesan shavings, to garnish
sprig of basil, to garnish

sauce

1 tbsp olive oil
2 onions, chopped
2 garlic cloves, chopped
2 x 200 g (7 oz) jars clams in brine
125 ml (4 fl oz) 1/2 cup white wine
4 tbsp chopped fresh parsley
1/2 tsp dried oregano
pinch of freshly grated nutmeg
salt and pepper

method

1. Cook the pasta in a large pan of boiling salted water, adding the olive oil. When it is almost tender, drain in a colander, return to the pan and add the butter. Cover the pan. Shake it and keep it warm.

2. To make the clam sauce, heat the oil in a pan over a medium heat and fry the onion until it is translucent. Stir in the garlic and cook for 1 further minute.

3. Strain the liquid from one jar of clams, pour into the pan and add the wine. Stir well, bring to simmering point and simmer for 3 minutes. Drain the brine from the second jar of clams and discard.

4. Add the shellfish and herbs to the pan, and season with pepper and nutmeg. Lower the heat and cook until the sauce is heated through.

5. Transfer the pasta to a warmed serving dish and pour on the sauce. Sprinkle with the Parmesan and garnish with the basil sprig. Serve hot.

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