Clam Sauce For Vermicelli

Ingredients

• 2 flat cans clams 1 minced and 1 chopped
• 1 Tbsp dried parsley
• 14 c butter
• 14 c olive oil
• 1 tsp Italian herb seasoning
• 2 cloves garlic minced or powder equivalent
• a shake of coarse pepper
• 12 c Parmesan cheese grated

Directions

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