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