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

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