Saturday, October 27, 2007

Vermicelli and Clam Sauce

Quick and easy, this makes a great light meal!

  • 14 oz vermicelli pasta

  • 1 Tbl extra virgin olive oil

  • 2 Tbl butter

  • 2 Tbl freshly grated Parmesan shavings, for garnish

  • sprig of basil, for garnish

  • Sauce

  • 1 Tbl extra virgin olive oil

  • 2 garlic cloves, chopped

  • 2 (7oz) jars clams in brine

  • 1/2 cup white wine

  • 4 Tbl chopped fresh parsley

  • 1/2 tsp dried oregano

  • pinch of nutmeg

  • salt and pepper to taste

  1. Cook pasta in large pan of salted water, with 1 Tbl olive oil, for 8-10 minutes, or until tender. Drain the pasta and return to pan. Add butter, cover, and shake pan. Keep warm.

  2. For clam sauce, heat the oil in a pan over medium heat, stir in garlic and cook for one minute.

  3. Strain liquid from one jar of clams, pour liquid into pan with garlic,and add wine. Stir, bringing to a simmer, and simmer for 3 minutes. Drain brine from second jar of clams, and discard.

  4. Add clams and herbs to the pan, and season with pepper to taste and the nutmeg. Lower the heat and cook until the sauce is heated through.

  5. Transfer pasta to a warmed serving dish and pour sauce over pasta.

  6. Sprinkle with the Parmesan and garnish with a sprig of basil. Serve immediately.

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