Vermicelli And Sprouts With Red Clam Sauce
|Canned chopped clams||13 Ounce (Undrained)|
|Olive oil||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Tomato sauce||8 Ounce|
|Chopped parsley||2 Tablespoon|
|Chopped onion||1 Tablespoon|
|Grated parmesan cheese||1 Tablespoon|
|Dried basil||1⁄2 Teaspoon|
|Dried whole oregano||1⁄2 Teaspoon|
|Ground pepper||1⁄8 Teaspoon|
|Red pepper||1 Dash|
|Hot cooked vermicelli||1 Cup (16 tbs)|
|Bean sprouts||1 Cup (16 tbs)|
Coat a skillet with cooking spray, add olive oil, and place over medium-high heat until hot.
Add garlic, and saute 2 minutes.
Drain clams, reserving juice from 1 can.
Add reserved juice to garlic; set clams aside.
Add tomato sauce, parsley, onion, 1 tablespoon Parmesan cheese, and seasonings to skillet.
Simmer, uncovered, 30 minutes.
Stir in clams, and cook until clam sauce is thoroughly heated.
Combine hot vermicelli and bean sprouts, toss well.
Pour clam sauce over pasta and sprouts.
Sprinkle with 1 tablespoon Parmesan cheese.