Vermicelli w/ Lemon Clam Sauce

From Jackie:



3/4 lb vermicelli

1/4 cup olive oil

4 cloves garlic, minced

2 (6 oz) cans minced clams w/ juice

1 (2 1/4 oz) can sliced black olives

1/4 cup dry white wine

4 Roma tomatoes, diced

juice of 1 lemon

freshly ground black pepper

1/4 cup fresh parsley

1 T butter 1/2 cup Romano cheese, grated



Cook vermicelli according to package instructions. While vermicelli is cooking, place olive oil in large skillet. Add garlic and cook for 5 minutes on medium. Add clams w/ juice, olives, wine, tomatoes and lemon juice and simmer gently while pasta is cooking. Reserve 1/2 cup of pasta water and drain pasta. Add pasta to skillet along with the reserved water, black pepper, parsley, butter and cheese. Cook for 2 minutes, remove and serve immediately. Makes 6 servings.