Recipe - Vermicelli With Red Clam Sauce

1 One half cup Partskim ricotta cheese;
room temperature
One half cup Skim milk; room temperature
2 tablespoon Imported Parmesan cheese;
freshly grated
1 teaspoon Lemon rind; grated
One fourth teaspoon Nutmeg; freshly grated
2 tablespoon Chives; snipped OR
2 tablespoon Top part of green scallion
One fourth cup Italian parsley leaves; well
packed
One fourth teaspoon Coarse salt; optional
One half teaspoon White pepper; freshly grated
12 ounce Vermicelli
2 teaspoon Italian parsley; minced for
garnish

In food processor, place ricotta cheese, milk,
Parmesan cheese, lemon rind, nutmeg, snipped chives,
parsley, salt, and pepper. Process until chives are
finely minced and ricotta has the texture of lightly
whipped cream, about 45 seconds.
Cook pasta in 6 quarts boiling water with 2 tsp.
coarse salt (optional) until al dente. Drain pasta
and return to pot in which it was boiled. Quickly toss
pasta with the cream sauce. Transfer to 4 pasta
bowls. Garnish each with One half tsp. parsley and serve.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini