Clam-and-Shiitake Marsala over Rice Noodles

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

This is definitely no typical clam sauce. The shiitake mushrooms give the sauce an earthy flavor; finishing with crème fraîche makes it creamy.

Ingredients:

1/2 pound rice vermicelli (bún giang tây)

4 teaspoons olive oil, divided

4 cups thinly sliced shiitake mushroom caps

1/4 teaspoon black pepper

2 cups chopped onion

2 tablespoons chopped garlic

1 1/4 cups dry marsala wine

3 tablespoons all-purpose flour

3 (8-ounce) bottles clam juice

2 (6-ounce) cans chopped clams, drained

3/4 cup (3 ounces) grated fresh parmesan cheese

1/3 cup chopped fresh parsley

1/4 cup (2 ounces) crème fraîche

Directions:

1. Cook noodles in boiling water 6 minutes or until done. Drain and rinse with cold water; drain well.
2. Heat 2 teaspoons olive oil in a large saucepan over medium-high heat. Add mushrooms and pepper; sauté 4 minutes. Remove mushroom mixture from pan.
3. Add 2 teaspoons olive oil to pan. Add onion and garlic; sauté 4 minutes or until tender. Add wine. Reduce heat, and simmer 8 minutes or until the liquid almost evaporates.
4. Sprinkle with flour; stir to combine. Add clam juice and clams; bring to a boil. Reduce heat; simmer until slightly thick (about 15 minutes). Stir in the noodles, mushroom mixture, cheese, parsley, and crème fraîche.

By RecipeOfHealth.com