Instructions: Leave the clams under cold running water for about an hour to remove any sand. Brush the shells well, and put the clams into a pan over moderate heat until they open. Remove the clams from their shells over a strainer so you don"t lose their liquid.

Finely chop the parsley and garlic and gently saute it in olive oil. Season with salt and pepper and add the clam liquid. Cook for a few minutes. Then add the clams and the cooked and drained vermicelli. Let everything cook together for a few minutes and serve.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.