Red Sauce Clams And Linguini

• 3-cans of whole baby clams with juice
• 4 bottles of clam juice
• 5 cloves of fresh garlic (more if desired)
• 1/2 tea. of red pepper flakes (more if desired)
• 1/4 cup olive oil
• 1/2 bunch of flat leaf parsley
• (chopped)(save 1/4 cup for sauce)
• 4-anchovies (cut up small)
• 1-cup of grated parmesian cheese
• (save out 1/4 cup for sauce)
• 1/4 cup tomato paste
• 1-jar of bertolli tomato and basil.
• 1-pound package of vermicelli noodles

1. Start to bring water to a boil to cook the vermicelli as you begin to make the sauce
2. in a large stock pot put:
3. olive oil
4. red pepper flakes
5. garlic (shopped up.
6. anchovies
7. saute briefly do not burn garlic
8. Next:
9. pour in the 4-bottles of clam juice (stir)
10. stir in the tomato paste
11. stir in the bertolli tomato and basil sauce.
12. stir in the 1/4 cup of grated parmesian cheese
13. stir in the 1/4 cup of chopped flat leaf parsley
14. simmer for about 20 min.
15. about 4-min. before finished put in the 4-cans of clams and bring to a boil.
16. in a bowl place the noodles and pour sauce over and sprinkle with parmesian cheese, parsley and a dash of red pepper flakes

baby clams, bottles of clam juice, garlic, red pepper, olive oil, flat leaf parsley, parmesian cheese, save, tomato paste, tomato, vermicelli noodles

Taken from www.epicurious.com/recipes/member/views/red-sauce-clams-and-linguini-1200682 (may not work)