Vermicelli And Sprouts With Red Clam S
1/2 teaspoon olive oil
1 clove garlic, minced
2 (6 1/2-ounce) cans chopped clams, undrained
1 (8-ounce) can tomato sauce
2 tablespoons chopped fresh parsley
1 tablespoon chopped onion
1 tablespoon grated Parmesan cheese
1/2 teaspoon dried whole basil
1/2 teaspoon dried whole oregano
1/8 teaspoon freshly ground pepper
Dash of red pepper
1 cup hot cooked vermicelli
1 cup bean sprouts
1 tablespoon grated Parmesan cheese
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