Vermicelli with red clam sauce

 
                       VERMICELLI WITH RED CLAM SAUCE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Italian                          Seafood
                 Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       lb           Clams
    1       tb           Salt (for soaking clams)
      1/4   c            Olive oil
    6                    Medium cloves garlic,
                         -peeled and minced
      1/4   ts           Red pepper flakes
   10 3/4   oz           Tomato puree (1 can)
      2/3   c            Dry white wine
      1/2   c            Chopped parsley
    1       lb           Vermicelli pasta, cooked
    3       tb           Grated parmesan
 
   Put clams into large pan and cover with water. Pour in the salt, stir, and
   refrigerate 30 mins.
   
   Heat olive oil over medium heat in a large pan. Add garlic and red pepper
   flakes; saute about 2 minutes. Add tomato puree and wine, bring to a boil,
   reduce heat and simmer 5 minutes.
   
   Drain clams in a colander and rinse well. Put clams into the sauce with
   half of the parsley. Bring to a boil, reduce heat to medium, cover and cook
   about 7 mins, or until clam shells have opened. Discard any clams not
   opened. Remove clams with slotted spoon, place in bowl, cover with foil.
   
   Drain pasta and put into the sauce. Stir for about 3 mins, so that pasta
   absorbs some of the sauce. Toss with the remaining parsely, the parmesan,
   and clams. Serve on heated plates or pasta bowls.
  
 
 
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