Vermicelli with white clam sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| (PASTA): | ||
| 6 | quarts | Water |
| 6 | teaspoons | Salt |
| 1¼ | pounds | Vermicelli |
| (SAUCE): | ||
| 2 | pounds | Fresh cherrystone clams or- |
| 10 | ounces | Canned baby clams |
| 4 | tablespoons | Olive oil |
| 1 | clove | Garlic |
| ¼ | cup | Dry white wine |
| 1 | teaspoon | Salt |
| Freshly ground pepper to taste | ||
| 1 | tablespoon | Chopped fresh parsley |
Directions
Prepare clams as in the preceding recipe.
Flavor the olive oil with the garlic over medium heat, discarding the garlic when golden. Add the cleaned and chopped clams, their juice and the dry white wine. Cook over medium high heat for 2 to 3 minutes, or until
the wine has evaporated. Add the salt, pepper and chopped parsley, and
simmer for 5 minutes.
Cook and drain the pasta thoroughly, put it on a serving platter and add the clams in white sauce. Toss gently, and serve. Please, no cheese! From _The Romagnolis' Table_; Margaret & G. Franco Romagnoli; Little, Brown and Company Pub.
Submitted By DAN CEPPA On 11-17-94