Clam-And-Shiitake Marsala Over Rice Noodles

• 1/2 pound rice vermicelli (bun giang tay)
• 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) creme fraiche

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; saute 4 minutes. Remove mushroom mixture from pan.
3. Add 2 teaspoons olive oil to pan. Add onion and garlic; saute 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 creme fraiche.

rice vermicelli, olive oil, shiitake mushroom, black pepper, onion, garlic, marsala wine, allpurpose, clam juice, parmesan cheese, parsley, crueme fraueeche

Taken from www.myrecipes.com/recipe/clam-and-shiitake-marsala-over-rice-noodles (may not work)