Quick: Vermicelli and Clams


Sometimes you want to eat like it’s summer, even when it’s forty degrees outside. That happened the other day as we were strolling in Union Square, so we stopped at Whole Foods to pick up some clams, an ear of corn, and put together a pasta and clams dish that might, for a minute, take us out of the inevitably approaching winter (while still warming us from it).  Pasta with clam sauce is one of the easier delicious dishes to make, and can be on the cheap side of things as well.


10 fresh littleneck clams, scrubbed

1 yellow onion, diced

1-2 cloves garlic, diced

1 ear of corn

1 jalapeno, diced

1/4 c white wine

Red pepper flakes

A slice or two of sopressata or pancetta (optional)

Fresh-grated Parmesan cheese

1/2 lb cooked vermicelli or other long pasta



Sweat the onions for a few minutes in olive oil until just starting to color.  Add the sopressata (if using), garlic and jalapeno, cook for a few seconds, then add the clams and white wine. Cover and cook over high heat until the clams open.  When they are all (mostly) open, add the corn, sliced from the ear, and some red pepper flakes and pepper (it may or may not need salt, depending on how briny your clams are).  Add your pasta, plus a splash of the pasta’s cooking water if you need a little more of a sauce, and toss it all together until coated and friendly.  Toss on a plate with a bunch of freshly ground pepper, Parmesan cheese, and parsley, and garnish with some lemon if you like.  Bread for mopping is highly recommended.



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