*  Exported from  MasterCook  *

                      Vermicelli With Red Clam Sauce

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Italian                          Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3       lb           Clams
   1       tb           Salt -- for soaking clams
     1/4   c            Olive oil
   6       cl           Garlic -- peeled and minced
     1/4   ts           Red pepper flakes
  10 3/4   oz           Can tomato puree
     2/3   c            Dry white wine
     1/2   c            Parsley -- chopped
   1       lb           Vermicelli pasta -- cooked
   3       tb           Parmesan -- 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 not opened. Remove clams with slotted spoon,
  place in bowl, 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 pasta
  bowls.


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