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- Clam sauce:
- 3 pounds Clams
- 1 tbsp (15 ml) Salt (for soaking clams)
- 1/4 cup (60 ml) Olive oil
- 6 med cloves Garlic, peeled and minced
- 1/4 tsp (1 ml) Red pepper flakes
- 1 can Tomato puree (10-3/4 oz (301 grm).)
- 2/3 cup (150 ml) Dry white wine
- 1/2 cup (125 ml) Fresh parsley, chopped
- 1 pound Vermicelli pasta, cooked
- 3 tbsp (45 ml) Parmesan cheese, grated
- Put clams into large pan and cover with water.
- Pour in the salt, stir, and refrigerate 30 minutes.
- 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 minutes, or until clam shells have opened.
- Discard any clams which have not opened.
- Remove clams with slotted spoon.
- Place in bowl and cover with foil.
- Drain pasta and put into the sauce.
- Stir for about 3 minutes, so that pasta absorbs some of the sauce.
- Toss with the remaining parsley, the Parmesan and clams.
- Serve on heated plates or in pasta bowls.
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