Vermiciėlle â Vongole (vermicelli with clams)

Vermicelli with clams is a must of traditional Neapolitan cuisine. It is a Summer ace in the hole!

There are those who want it red, seasoned with some cherry tomatoes (too much tomato sauce would kill the flavor of this Mediterranean food); and who wants it white as “Posillipo” style.
In his “Italienische Reise” (Journey to Italy) in 1787, Johann Wolfgang von Goethe notes, about his journey in Napoli, that macaroni were seasoned with cheese. Although the tomato had already arrived in the Mediterranean, at that time it was mainly used to season meat and fish dishes. Therefore  remaining faithful to the traditional preparation we are going to propose the “Posillipo” version of vermicelli with clams.

Fresh clams, garlic, extra virgin olive oil, a hint of white wine and a sprinkling of fresh parsley to seduce the taste of your guests during an outdoor dinner!


400 g vermicelli
1 kg clams
2 cloves  garlic
Extra Virgin Olive Oil

1/2 glass white wine. If the clams are really fresh and from the Mediterranean Sea you don’t necessary need wine.


1. Wash and dry the clams with paper towel.

2. Meanwhile, prepare a saucepan with the water for the vermicelli (remember to add salt) and light it over medium-low heat.

3. In a saucepan, sauté oil and garlic and a stalk of parsley.

3. When the garlic is blond: remove the parsley stalk, add the clams to the sauté and blend with white wine.

4. Once the wine has evaporated: add the cooking liquid that you set aside at the beginning and leave to flavor while the molluscs open.

5. Cook the vermicelli very “al dente” and, after having drained them, add them to the sauce in the pan, mixing everything and completing the cooking.
6. Add chopped parsley and pepper or red pepper to taste.