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Vermicelli And Sprouts With Red Clam Sauce

southern.chef's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Cuisine: 
American
Method: 
Saute
Servings: 
2

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