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Serves/Makes:6 servings

Ingredients

• 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
• Pasta:
• 1 pound Vermicelli pasta, cooked
• 3 tbsp (45 ml) Parmesan cheese, grated

Preparation

• 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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