This is definitely no typical clam sauce. The shiitake mushrooms give the sauce an earthy flavor; finishing with crème fraîche makes it creamy.
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
How to Make It
Cook noodles in boiling water 6 minutes or until done. Drain and rinse with cold water; drain well.
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.
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.
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.