5 c. fresh mussels
5 c. fresh clams
3 tbsp. olive oil
1 sm. onion, finely chopped
2 to 3 cloves garlic, crushed
14 oz. can peeled tomatoes or 1 lb. ripe tomatoes, peeled & chopped
Salt & ground pepper
12 oz. vermicelli
Little chopped parsley

Clean clams and mussels. Heat oil and fry the onion and garlic over low heat until soft. Add tomatoes and seasoning to taste, cover and simmer 30 minutes. Meanwhile cook vermicelli in salted water until tender. Drain shellfish, put into a large saucepan and shake over a brisk heat until shells open. Remove 2/3 of fish from shells and add to tomato sauce. Put strained pasta into serving dish, and pour fish and sauce over. Garnish the dish with remaining fish in shells and scatter chopped parsley.