Vermicelli Sinatra is a favorite for Gary and me to make for New Year’s Eve. It was especially loved by my wonderful mother-in-law, Elaine. One of those traditions that Gary and I enjoy today.
I will always enjoy and treasure the time Elaine and I spent in the kitchen. She got this recipe from a well-known restaurant in New York; I just don’t recall the name.
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- 1/4 lb. butter
- 3 tablespoons olive oil
- 2 small onions, chopped fine
- 4 cloves garlic, minced
- 1 cup Italian plum tomatoes, drained (save to use for another recipe!)
- 3/4 - 1 lb. raw shrimp, shelled and deveined
- 1 dozen small littleneck clams in shell, rinsed and cleaned
- 2 cans chopped clams, don't drain - use clam juice
- 1 1/2 cups dry white wine
- Few sprigs fresh parsley, chopped
- Pinch dry oregano
- 1 lb. vermicelli or thin spaghetti
- Salt and pepper to taste
- Melt butter and add oil in large saucepan.
- Add onions and garlic and cook about 10 minutes
- Add tomatoes and parsley, reduce heat and simmer about 5-minutes
- Add shrimp, clams, wine, oregano, salt and pepper
- Cover and simmer on low for about 15-minutes. Don't overcook the seafood!
- Cook vermicelli according to package directions and strain.
- Add to sauce and serve with some crusty bread. Enjoy!