Vermicelli with Clam Sauce

• 3 1/2 pounds littleneck clams
• 1/2 teaspoon coarse sea salt or kosher salt, or to taste
• 10 tablespoons extra-virgin olive oil
• 10 garlic cloves, peeled and sliced
• 1/2 teaspoon peperoncino flakes
• 1 cup tomatoes al filettofresh or canned plum tomatoes seeded and sliced in thin strips
• 4 tablespoons chopped fresh Italian parsley
• 1 pound vermicelli
• A clam- or oyster-shucking knife, or other knife with a sturdy, short, sharp blade
• A heavy-bottomed skillet or saute pan, 14-inch diameter or larger
• A large pot, 8-quart capacity or larger, with a cover, for cooking the pasta

1. Put the clams in a single layer on a tray or platter, and freeze them for about 1/2 hour.
2. Working over a bowl to catch every drop of clam liquor, open the clams with the shucking knife, cut the meat free from both half-shells, and let the meat and liquor fall into the bowl.
3. Strain the collected clams through a sieve set over a small bowl or measuring cup.
4. Let the sediment in the liquor settle, then pour off the clean liquor on top1/2 cup or soand save for the sauce.
5. Chop the clams roughly into large pieces.
6. Before starting the sauce, begin heating the pasta-cooking waterat least 6 quarts water and 1 tablespoon salt.
7. Pour 1/2 cup of the olive oil into the big skillet, and set over medium-high heat.
8. Scatter in the sliced garlic, heat to sizzling, and sprinkle over it the peperoncino.
9. Cook another minute, add the sliced tomatoes and the reserved clam liquor, stir, and bring to the boil.
10. Cook for 2 to 3 minutes and stir in the clams.
11. Return to the boil, and cook at a bubbling simmer for 3 or 4 minutesif the clams release a frothy scum, scoop it off the surface and discard.
12. When the sauce has achieved a nice density, lower the heat, and season with salt to taste.
13. Stir in the parsley and the remaining 2 tablespoons of olive oil.
14. With the pasta water at a rolling boil, drop in the vermicelli when the clams are cooking in the sauce.
15. Cook briefly, and lift the pasta from the pot while still quite al dente, let it drain briefly, and drop it onto the simmering sauce.
16. Toss the vermicelli in the sauce for a couple of minutes, until the pasta is cooked through and dressed with the sauce and theres no soupiness in the pan.
17. Serve immediately.

littleneck clams, salt, extravirgin olive oil, garlic, peperoncino flakes, tomatoes, fresh italian parsley, vermicelli, oystershucking knife, skillet, larger

Taken from www.epicurious.com/recipes/food/views/vermicelli-with-clam-sauce-384339 (may not work)