Recipe - Vermicelli With Chicken And Garlic Mushrooms

1 pound Vermicelli (very thin
spaghetti; substitute
spaghetti if you wish)
2 pound Small clams
1 Clove of garlic
A handful of parsley
Olive oil
Salt and pepper

Leave the clams under cold running water for about an hour to remove any
sand. Brush the shells well, and put the clams into a pan over moderate
heat until they open. Remove the clams from their shells over a strainer so
you don’t lose their liquid.

Finely chop the parsley and garlic and gently sauté it in olive oil. Season
with salt and pepper and add the clam liquid. Cook for a few minutes. Then
add the clams and the cooked and drained vermicelli. Let everything cook
together for a few minutes and serve.

Posted to EATL Digest 21 Jan 97 by Michael Sola msola1@ICONN.NET on Jan
22, 1997.