Vermicelli Sinatra,
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Vermicelli Sinatra

This recipe is easy and fast. It makes a very impressive dish with little effort!
Course: Main Course
Servings: 4 people


  • 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!


The liquid is not supposed to be thick.
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