|Dimensions||6 x 6 x 29 cm|
Durum wheat semolina, water
Clean the clams. Fry some chopped garlic and chili pepper in a large pan, and add the clams. Cover and cook up to when they open. Cook the Vermicelli and drain them when they are only nearly cooked and put them in the large pan with the clams. Finish cooking the pasta in the pan with the clams, using part of the pasta cooking water if necessary. Sprinkle with a generous amount of parsley and serve.
Pasta contains considerable amounts of minerals such as magnesium, iron, calcium, potassium, zinc, selenium and manganese.
520 g / 18.3 Oz
500 g / 17.6 Oz