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Vermicelli And Sprouts With Red Clam Sauce

southern.chef's picture
  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.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 770 Calories from Fat 94

% Daily Value*

Total Fat 10 g15.8%

Saturated Fat 1.9 g9.7%

Trans Fat 0 g

Cholesterol 130.1 mg43.4%

Sodium 364.2 mg15.2%

Total Carbohydrates 105 g34.9%

Dietary Fiber 8 g31.9%

Sugars 8.7 g

Protein 65 g129.3%

Vitamin A 64.6% Vitamin C 142.3%

Calcium 38.5% Iron 315.9%

*Based on a 2000 Calorie diet


Vermicelli And Sprouts With Red Clam Sauce Recipe