A New Spaghetti with Clams

• 36 littleneck clams (the smaller the better)
• 1 tablespoon extra virgin olive oil
• 3 cloves garlic
• 1 ounce Canadian bacon or 1 ounce smoked ham, thinly sliced
• 14 teaspoon hot pepper flakes
• 12 cup dry white vermouth or 12 cup dry white wine
• 1 cup bottled clam broth or 1 cup fish stock
• 1 baking potato, peeled and cut into 1/4 inch dice (about 1/2 pound)
• 8 ounces spaghetti (spaghettini and linguini can be used)
• 12 flat leaf parsley, chopped

1. Bring 4 quarts of water to a boil in a large pot for cooking pasta.
2. Scrub
3. the clam shells under cold water with a stiff bristle brush.
4. Heat the olive oil in a large nonstick skillet.
5. Add the garlic and cook over a medium heat until fragrant but not brown, about 1 minute.
6. Stir in the bacon and pepper flakes and cook for 1 minute.
7. Add vermouth and bring to a boil.
8. Add the clam broth, and bring to a boil.
9. Stir in the potatoes and clams, tightly cover the pan, and cook until the shells open and the potatoes are tender, about 8 minutes.
10. Cook the spaghetti in the boiling water until al dente, about 8 minutes.
11. Drain the pasta in a colander.
12. Stir it into the sauce and cook until thoroughly heated and coated with sauce, about 2 minutes.
13. Stir in the parsley and serve at once.

littleneck clams, extra virgin olive oil, garlic, bacon, hot pepper, white, clam broth, baking potato, spaghettini, flat leaf parsley

Taken from www.food.com/recipe/a-new-spaghetti-with-clams-115 (may not work)