Vermicelli With White Clam Sauce Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
, (PASTA):
4 tbsp: Olive oil,
6 quart: Water,
1 centiliter: Garlic,
6 tsp: Salt,
1/4 cup: Dry white wine,
1 1/4 lbs: Vermicelli,
1 tsp: Salt,
, (SAUCE):
Freshly ground pepper,
2 lbs: Fresh cherrystone clams,
-to taste,
-or-,
1 tbsp: Chopped fresh parsley,
10 ounce: Canned baby clams,
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
Source from luhu.jp
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
Source from luhu.jp