Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Vermicelli (very thin spaghetti; substitute spaghetti if you wish) |
| 2 pounds | Small clams |
| 1 \N | Clove of garlic |
| \N \N | A handful of parsley |
| \N \N | Olive oil |
| \N \N | Salt and pepper |
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 sauté 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.
Posted to EAT-L Digest 21 Jan 97 by Michael Sola <msola1@...> on Jan 22, 1997.