1 lb. vermicelli noodles (thin spaghetti)
1 cube butter
1 tbsp. garlic spread (in bottle)
1/4 tsp. pepper
1 can minced clams (with juice)
1 c. sliced green onions
2 tbsp. chopped parsley
1/4 c. grated Parmesan cheese
1 can shrimp or 1/2 lb. loose shrimp (may use crab)

Cook vermicelli, drain, and stir in half the cube of butter. Put remaining ingredients in saucepan and simmer until juice has reduced by about half. Mix sauce with noodles and serve.