Clam Sauce for Vermicelli
Clam Sauce For Vermicelli is an moderately easy dinner. Made with 2 flat cans clams (1 minced and 1 chopped), 1 tbsp. dried parsley, 1/4 c. butter, 1/4 c. olive oil and 1 tsp. italian herb seasoning, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
In a saucepan, combine all ingredients.
(Do not drain clams.) Gently heat until very hot, but not boiling (makes clams tough). Makes enough sauce for 8 ounces prepared vermicelli.
Pass extra cheese when serving.
Serve with a simple tossed salad and French bread slices, toasted and buttered.
π· Perfect Pairings
Complete your meal with these
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