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Main Dishes

Vermicelli With Clam Sauce - 1998
​​​​​​​Recipe courtesy of Jim Wozny

INGREDIENTS
  • 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.

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  • Home
  • Breakfast
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  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking