Vermicelli With White Clam Sauce

• 1 lb. vermicelli
• 1/2 c. olive oil
• 1 garlic clove, halved
• 1/2 c. bottled clam juice
• 1/4 tsp. salt
• 6 to 8 grinds black pepper
• 1/2 tsp. dried oregano
• 1 can minced clams (7 1/2 oz. with liquid)
• 2 Tbsp. chopped parsley

1. Cook vermicelli as directed.
2. Drain.
3. In a 10-inch skillet, heat the olive oil over medium heat.
4. Add garlic halves and saute over medium heat, turning now and then until golden.
5. Press on garlic with a fork for flavor, then discard.
6. Gently slide the clam juice into the oil, stirring.
7. Be careful, the oil will pop and bubble up.
8. Add salt, pepper and oregano.
9. Simmer over medium heat for 5 minutes.
10. Add the clams and their liquid; mix well and cook, uncovered, over medium heat for ten minutes to reduce the sauce.
11. Stir in parsley.
12. Toss hot, drained pasta with half of the sauce.
13. Place pasta in bowls and spoon the remainder of sauce over each portion.
14. Yields 4 main course servings.

vermicelli, olive oil, garlic, clam juice, salt, black pepper, oregano, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=941259 (may not work)