The Pioneer Woman Tasty Kitchen
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Lemon and Clam Vermicelli

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

An easy yet elegant pasta dish with the bright flavour of lemons combined with baby clams and spinach.

Ingredients

  • 1 Tablespoon Olive Oil
  • 2 cloves Garlic, Crushed
  • 1 whole Lemon, Zest And Juice
  • 2 cups Fresh Chopped Spinach Or Whole Baby Spinach
  • 1 can (10 Oz. Size) Baby Clams, Drained
  • 1 pinch Salt
  • 1 pinch Pepper
  • 5-⅓ ounces, weight Brown Rice Vermicelli
  • ½ cups Grated Parmesan Cheese

Preparation

Heat oil in a non-stick skillet over medium heat. Add garlic and saute for 1 minute. Add lemon juice and zest from the lemon, then add spinach and cook until wilted. Add clams, then salt and pepper. Heat through.

Place vermicelli noodles into a large bowl or baking dish and pour in enough boiling water to completely cover the noodles. Let stand for a few minutes until noodles are tender, then drain water and add noodles to the lemon mixture. Add parmesan and toss together, then return to the stovetop until heated through.

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Profile photo of sweett13

sweett13 on 4.5.2011

Made this last night, super easy and super yummy! Thank you!

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