Vermicelli alle Vongole con i Pelati

Four Recipes in One for Vermicelli with Vongole or Mussels

Preparation info
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Appears in

By Alan Davidson

Published 1981

  • About

The basic recipe below covers a range of Neapolitan specialities, which involve dressing vermicelli, or a similar form of pasta, with a vongole sauce or a mussel sauce. If the sauce is made with tomatoes it is ‘con i pelati’; if not the epithet is ‘in bianco’.

For Vermicelli alle Vongole con i Pelati you will need:


  • 150 ml (5 fl oz) olive oil
  • 6 cloves garlic


Heat the olive oil in a large pan and let the cloves of garlic take colour in it. Add the vongole and a sprinkling of black pepper and the tomatoes (drained beforehand). As the vongole open, remove them from the pan, take them from their shells and keep them aside. Continue to cook the sauce until it is almost sufficiently reduced. At this point put the vongole back in, with the chopped parsley