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 ==
# Cook noodles in boiling water 6 minutes or until done.
# Drain and rinse with cold water; drain well.
# Heat 2 teaspoons oil in a large saucepan over medium-high heat.
# Add mushrooms and pepper; sauté 4 minutes.
# Remove mushroom mixture from pan.
# Add 2 teaspoons oil to pan.
# Add onion and garlic; sauté 4 minutes or until tender.
# Add wine.
# Reduce heat, and simmer 8 minutes or until liquid almost evaporates.
# Sprinkle with flour; stir to combine.
# Add clam juice and clams; bring to a boil.
# Reduce heat; simmer until slightly thick (about 15 minutes).
# Stir in noodles, mushroom mixture, cheese, parsley, and crème fraîche.
Yield: 6 servings (serving size: 1 1/3 cups)
Category:Low-calorie Recipes
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