2 1/2 lb. vongole with shells, or little neck clams
1 tbsp. olive oil
1/2 c. olive oil
4 tbsp. tomato paste
1 tsp. salt
1/2 tsp. pepper
1/2 c. water
1 tsp. chopped parsley
4 qt. boiling water
3 tsp. salt
1 lb. spaghettini, thin spaghetti or vermicelli

Wash vongole or clams thoroughly, place in large frying pan, add 1 tablespoon olive oil, cover pan and place on hot fire. Mix around often until shells are all open. Remove from fire; separate clams from shells, reserving juice. Strain juice through fine strain. Place 1/2 cup oil in small saucepan; add garlic and brown gently. Remove garlic. Add tomato paste, clam juice, salt, and pepper to oil and cook gently 30 minutes. Add a little water if sauce seems to thick. Add clams; boil 1 minute longer. Add parsley and remove from fire. Bring water and salt to boil; add spaghettini and cook 12 minutes, or until done to your taste. Do not over cook; spaghettini should be slightly chewy. Drain. Pour sauce over spaghettini, adding more pepper, if desired. Makes 4 large or 6 medium portions.

SPAGHETTI WITH VONGOLE IN PLAIN SAUCE:

Omit the tomato paste in above recipe.