Clam Sauce For Vermicelli - cooking recipe

Ingredients

2 flat cans clams (1 minced and 1 chopped)
1 Tbsp. dried parsley
1/4 c. butter
1/4 c. olive oil
1 tsp. Italian herb seasoning
2 cloves garlic, minced or powder equivalent
a shake of coarse pepper
1/2 c. Parmesan cheese, grated

Preparation

In a saucepan, combine all ingredients.
(Do not drain clams.) Gently heat until very hot, but not boiling (makes clams tough). Makes enough sauce for 8 ounces prepared vermicelli.
Pass extra cheese when serving.
Serve with a simple tossed salad and French bread slices, toasted and buttered.