Lemon and Clam Vermicelli

• 1 Tablespoon Olive Oil
• 2 cloves Garlic, Crushed
• 1 whole Lemon, Zest And Juice
• 2 cups Fresh Chopped Spinach Or Whole Baby Spinach
• 1 can (10 Oz. Size) Baby Clams, Drained
• 1 pinch Salt
• 1 pinch Pepper
• 5-13 ounces, weight Brown Rice Vermicelli
• 1/2 cups Grated Parmesan Cheese

1. Heat oil in a non-stick skillet over medium heat.
2. Add garlic and saute for 1 minute.
3. Add lemon juice and zest from the lemon, then add spinach and cook until wilted.
4. Add clams, then salt and pepper.
5. Heat through.
6. Place vermicelli noodles into a large bowl or baking dish and pour in enough boiling water to completely cover the noodles.
7. Let stand for a few minutes until noodles are tender, then drain water and add noodles to the lemon mixture.
8. Add parmesan and toss together, then return to the stovetop until heated through.

olive oil, garlic, lemon, spinach, salt, pepper, weight brown rice vermicelli, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/lemon-and-clam-vermicelli/ (may not work)