Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        clams
   1      tablespoon    salt -- (for soaking clams)
     1/4  cup           olive oil
   6      medium clove  garlic -- peeled and minced
     1/4  teaspoon      red pepper flakes
  10 3/4  ounces        tomato puree -- (1 can)
     2/3  cup           dry white wine
     1/2  cup           chopped parsley
   1      pound         vermicelli pasta -- cooked
   3      tablespoons   grated parmesan

Preparation:

Put clams into large pan and cover with water. Pour in the salt, stir, and refrigerate 30 minutes. Heat olive oil over medium heat in a large pan. Add garlic and red pepper flakes; sauté‚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 parsley, the parmesan, and clams. Serve on heated plates or pasta bowls.