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Red Clam Sauce - Vermicelli with Red Clam Sauce
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Serves/Makes:6 servings

  • 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
  • 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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