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Vermicelli Sinatra


1/4 pound butter
3 Tablespoons olive oil
2 small onions, chopped
4 cloves garlic, minced
1 cup drained Italian plum tomatoes, diced
1/2 cup chopped fresh Italian parsley
3/4 cup raw shrimp (shelled, deveined, and chopped)
1 1/2 cups raw clams, chopped
12 steamers
1 1/2 cups dry white wine
salt, pepper, and oregano to taste
1 pound vermicelli

Sauté onions and garlic in oil and butter for 10 minutes. Add tomatoes and parsley; reduce heat and simmer for 5 minutes. Add remaining ingredients (except vermicelli). Cover and simmer for 15 minutes. Spoon over vermicelli.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.