White Clam Sauce For Vermicelli

Name: White Clam Sauce For Vermicelli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 clove garlic; 1/2 c. olive oil; 1 bottle clam juice; 1/8 tsp. salt; fresh cracked pepper; 1/4 tsp. oregano; 1 (7 1/2 oz.) can clams; 1/4 c. parsley; 1/4 c. minced green onion tops; 1/2 lb. vermicelli, cooked by pkg. instructions; Parmesan

Eats Now Editorial Team · 279 kcal · Seafood

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White Clam Sauce For Vermicelli – a delicious recipe with clove garlic, olive oil, clam juice, salt, fresh cracked pepper, oregano. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1 clove garlic
1/2 c. olive oil
1 bottle clam juice
1/8 tsp. salt
fresh cracked pepper
1/4 tsp. oregano
1 (7 1/2 oz.) can clams
1/4 c. parsley
1/4 c. minced green onion tops
1/2 lb. vermicelli, cooked by pkg. instructions
Parmesan

1
Saute garlic in oil, mashing to extract juice.
2
Add clam juice, salt, pepper and oregano; simmer 5 minutes.
3
Add clams with juice.
4
Stir in well and cook uncovered, about 8 to 10 minutes so liquid will reduce a little.
5
Mix in parsley and onion tops.
6
Toss half of sauce with vermicelli and top with the rest of the sauce. Sprinkle with Parmesan.
7
(Can be doubled.)

279

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 clove garlic, 1/2 c. olive oil, 1 bottle clam juice, 1/8 tsp. salt, and more.

Yes, White Clam Sauce For Vermicelli falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
279 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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