Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Clams 10 3/4 oz Tomato puree (1 can)
1 tb Salt (for soaking clams) 2/3 c Dry white wine
1/4 c Olive oil 1/2 c Chopped parsley
6 Medium cloves garlic, 1 lb Vermicelli pasta, cooked
-peeled and minced 3 tb Grated parmesan
1/4 ts Red pepper flakes

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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