Main Dishes |
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Vermicelli With Clam Sauce - 1998
Recipe courtesy of Jim Wozny
INGREDIENTS
PREPARATION
Sauté onion and garlic in olive oil; do not brown onion. Drain and reserve juice from clams. Add half the juice to onion and garlic. Simmer slowly for about 30 minutes.
Add minced clams and remaining juice, pepper and parsley. Stir to blend and cook about 5 minutes longer. Meanwhile, cook vermicelli until tender and drain.
Serve sauce over vermicelli. Top with grated Parmesan.
- 1 large onion -- chopped
- 1 teaspoon garlic -- minced
- 1/3 cup olive oil
- 2 cans minced clams (7 oz. each)
- ½ teaspoon black pepper
- 3 tablespoons parsley -- chopped fine
- 10 ounces vermicelli
PREPARATION
Sauté onion and garlic in olive oil; do not brown onion. Drain and reserve juice from clams. Add half the juice to onion and garlic. Simmer slowly for about 30 minutes.
Add minced clams and remaining juice, pepper and parsley. Stir to blend and cook about 5 minutes longer. Meanwhile, cook vermicelli until tender and drain.
Serve sauce over vermicelli. Top with grated Parmesan.