Clam-and-Shiitake Marsala over Rice Noodles

1/2lb. rice vermicelli
4 tsp. olive oil
4 cups thinly sliced shiitake mushroom caps
¼ tsp. white pepper
2 cups chopped onion
2 tbsp. chopped garlic
1 1/4 cups dry Marsala wine
3 tbsp. flour
3 (8oz. each) bottles clam juice
2 (6oz. each) cans chopped clams, drained
3/4 cup grated Parmesan cheese
1/3 cup chopped fresh parsley
1/4 cup crème fraîche

Cook noodles in boiling water 6 minutes or until done. Drain and rinse with
cold water; drain well.

Heat 2 tsp. olive oil in a large saucepan over medium-high heat. Add
mushrooms and pepper; sauté 4 minutes. Remove mushroom mixture from pan.
Add 2 tsp. olive oil to pan. Add onion and garlic; sauté 4 minutes or until
tender. Add wine. Reduce heat, and simmer 8 minutes or until the 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
the noodles, mushroom mixture, cheese, parsley, and crème fraîche.

6 servings