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Vermicelli With Clam Sauce

main dishes, seafood, pastanoodle

6 ounces dried vermicelli
--or thin spaghetti
salt; to taste
1 tablespoon olive oil
2 cloves garlic; minced
l0 ounces baby clams; undrained
1/4 cup dry white wine
freshly ground black pepper; to taste
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.


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.

Busted by Gail Shermeyer <>

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Contributor: Eating Well, October 1997

Yield: 2 servings

Preparation Time: 0:00

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