Clam-And-Shiitake Marsala Sauce Over Rice Noodles

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

This is definitely not a 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
• 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

Directions

1. Cook noodles in boiling water 6 minutes or until done.
2. Drain and rinse with cold water; drain well.
3. Heat 2 teaspoons oil in a large saucepan over medium-high heat.
4. Add mushrooms and pepper; sauté 4 minutes.
5. Remove mushroom mixture from pan.
6. Add 2 teaspoons oil to pan.
7. Add onion and garlic; sauté 4 minutes or until tender.
8. Add wine.
9. Reduce heat, and simmer 8 minutes or until liquid almost evaporates.
10. Sprinkle with flour; stir to combine.
11. Add clam juice and clams; bring to a boil.
12. Reduce heat; simmer until slightly thick (about 15 minutes).
13. Stir in noodles, mushroom mixture, cheese, parsley, and crème fraîche.

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