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Vermicelli with White Clam Sauce Recipe

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This recipe for Vermicelli with White Clam Sauce, by , is from Cooking with The Millers, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marion Fisher
Added: Saturday, November 18, 2006

Category:
Category:

Ingredients:  
Ingredients:  
8 ounces vermicelli
1 T. salt
3 quarts boiling water
1 T. olive or vegetable oil
1 clove garlic, minced
1 cup chopped parsley
1 (6 1/2-oz.) can minced clams
1 (8-oz.) bottle of clam juice

Directions:
Directions:
Gradually add vermicelli and salt to rapidly boiling water so that water continues to boil. Cook uncovered, stirring occasionally, until tender or according to package directions. Drain in colander. While vermicelli is cooking, heat oil in a medium-sized saucepan. Add garlic and saute 1-2 minutes, stirring frequently. Add parsley. Drain clams, pouring clam liquid into the saucepan. Cook 10 minutes. Add clams and heat through. Mix sauce with vermicelli.

Number Of Servings:
Number Of Servings:
4

 

 

 

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