| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Vermicelli (very thin spaghetti; substitute spaghetti if you wish) |
| 2 |
lb |
Small clams |
| 1 |
|
Clove of garlic |
|
|
A handful of parsley |
|
|
Olive oil |
|
|
Salt and pepper |
INSTRUCTIONS
Leave the clams under cold running water for about an hour to remove any
sand. Brush the shells well, and put the clams into a pan over moderate
heat until they open. Remove the clams from their shells over a strainer so
you don.t lose their liquid.
Finely chop the parsley and garlic and gently sauté it in olive oil. Season
with salt and pepper and add the clam liquid. Cook for a few minutes. Then
add the clams and the cooked and drained vermicelli. Let everything cook
together for a few minutes and serve.
Posted to EAT-L Digest 21 Jan 97 by Michael Sola <msola1@ICONN.NET> on Jan
22, 1997.
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