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Clam-and-Shiitake Marsala over Rice Noodles

Yield 6 servings (serving size: 1 1/3 cups)
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

Nutrition Information

  • calories 345
  • caloriesfromfat 29 %
  • fat 11 g
  • satfat 5.2 g
  • monofat 4.5 g
  • polyfat 0.7 g
  • protein 11.9 g
  • carbohydrate 48.9 g
  • fiber 2.6 g
  • cholesterol 36 mg
  • iron 4.3 mg
  • sodium 685 mg
  • calcium 271 mg

How to Make It

  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.