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Vermicelli Alla Vongolo in Bianco




Source of Recipe


Italy


Recipe Introduction


Thin spaghetti with white clam sauce


List of Ingredients




2 pounds cherrystone clams
4 T olive oil
1 garlic clove
1/4 C dry white wine
1 tsp salt
black pepper to taste
1 T chopped parsley

Recipe



coarsely chop the clams, reserving juices.
Saute garlic until until golden. Discard. Add the clams and juices along with the wine. cook over medium high heat, 2-3 minutes, to evaporate the wine. Add salt and 2-3 twists of the pepper mill and chopped parsley. simmer 5 minutes. Serve over vermicelli.