Red Clam Sauce - Vermicelli with Red 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
• 1 pound Vermicelli pasta, cooked
• 3 tbsp (45 ml) Parmesan cheese, grated

1. Put clams into large pan and cover with water.
2. Pour in the salt, stir, and refrigerate 30 minutes.
3. Heat olive oil over medium heat in a large pan.
4. Add garlic and red pepper flakes.
5. Saute about 2 minutes
6. Add tomato puree and wine.
7. Bring to a boil, reduce heat, and simmer 5 minutes.
8. Drain clams in a colander and rinse well.
9. Put clams into the sauce with half of the parsley.
10. Bring to a boil.
11. Reduce heat to medium, cover, and cook about 7 minutes, or until clam shells have opened.
12. Discard any clams which have not opened.
13. Remove clams with slotted spoon.
14. Place in bowl and cover with foil.
15. Drain pasta and put into the sauce.
16. Stir for about 3 minutes, so that pasta absorbs some of the sauce.
17. Toss with the remaining parsley, the Parmesan and clams.
18. Serve on heated plates or in pasta bowls.

salt, olive oil, garlic, red pepper, tomato puree, white wine, fresh parsley, vermicelli, parmesan cheese

Taken from online-cookbook.com/goto/cook/rpage/0003AC (may not work)