Recipe - Vermicelli With No-Cook Tomato Sauce

3 pound Clams
1 tablespoon Salt (for soaking clams)
One fourth cup Olive oil
6 Medium cloves garlic,
peeled and minced
One fourth teaspoon Red pepper flakes
10 Three fourths ounce Tomato puree (1 can)
2/3 cup Dry white wine
One half cup Chopped parsley
1 pound Vermicelli pasta, cooked
3 tablespoon Grated parmesan

Put clams into large pan and cover with water. Pour in the salt, stir, and
refrigerate 30 mins.

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 mins, 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 mins, so that pasta
absorbs some of the sauce. Toss with the remaining parsely, the parmesan,
and clams. Serve on heated plates or pasta bowls.