Vermicelli With Clam Sauce

Serving Size : 2
Ingredients

for prepare Vermicelli With Clam Sauce

:

Amount	Measure	Ingredient - Preparation Method
6	ounces	dried vermicelli
or thin spaghetti salt to taste vermicelli with clam sauce
1	tablespoon	olive oil
2	cloves	garlic - minced
l0 ounces baby clams undrained vermicelli with clam sauce
1/4	cup	dry white wine
freshly ground black pepper to taste vermicelli with clam sauce
2	tablespoons	plain dry breadcrumbs
2	tablespoons	finely chopped fresh parsley

1. Cook pasta in boiling salted water until al dente, about 6 minutes. 2. Meanwhile, in a large nonstick skillet, heat 1/2 tablespoon oil over medium heat. Add garlic and cook, stirring, until fragrant but not colored, 1 to 2 minutes. Stir in clams with their liquid and wine. Bring to a simmer and cook, stirring, for 2 minutes. Season with salt and pepper. Remove from heat; set aside. 3. In a small skillet, heat remaining 1/2 tablespoon oil over medium heat. Add breadcrumbs and stir until golden brown, 2 to 3 minutes. Stir in parsley. 4. Drain pasta and add to clam sauce. Toss over high heat until hot. Adjust seasoning with salt and pepper. Divide between 2 warmed plates and sprinkle with breadcrumb mixture. Serve immediately. MAKES ABOUT 4 1/2 CUPS, FOR 2 SERVINGS. 490 calories per serving; 24 grams protein; 10 grams fat(1.5 gram saturated fat); 73 grams carbohydrate; 130 mg sodium; 89 mg cholesterol; 0 grams fiber.

Only Registred Users Can See Download Links & Other Hidden Text, So We recomend You To Register .