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Carefully clean the clams and mussels (clean the mussels with a mussel brush) and rinse several times under running water to remove any impurities. Heat 4 tablespoons of oil in a pan over medium heat.
Add 1 garlic clove, peeled and crushed with the blade of a knife, and crumbled hot peppers and brown. Add clams and mussels, cover with a lid and cook until open. Shake the pan occasionally with rapid wrist movements to flip and mix the contents.
When the clams and mussels are opened, remove from heat and allow to cool. Remove meat from shells. Strain and reserve the cooking liquid and keep everything hot. Heat the rest of the oil in another pan over medium heat.
Add the other peeled garlic clove and brown, then add diced tomatoes. Cook for 10 minutes. Add clams, mussels and strained cooking liquid. Cook for 5 more minutes, season with salt and pepper and add chopped parsley and torn basil leaves.
Meanwhile boil the vermicelli in a large pot of salted water according to package directions. Drain and dress with the prepared sauce and serve hot.