Capellini d’angelo con Salsa Vongole

Recipe courtesy of Emily Viano-Marchetti
3 dozen little neck clams
1/2 cup olive oil
3 cloves garlic
1/2 cup fresh parsley, chopped
pinch crushed red pepper
1 tablespoon oregano
Broth from clams
NOTE: Serve over Angel hair pasta cooked “al dente”, which means a littler bit firmer than fully cooked pasta.

A traditional fish recipe served on Christmas Eve as part of the Feast of the Seven Fishes.
1. Wash clams under running water with a brush. Do not use any clams that are not tightly closed.
2. Add just enough water to cover bottom of large soup pan.
3. Place clams in sop pan and cover tightly. Turn on med-high heat.
4. As clams begin to open, remove individually. Save clam broth.
5. Clean clams and chop coarsely. Set aside. 1. Place oil in saucepan with minced cloves of garlic, brown to golden color. Add pinch of red pepper.
2. Add clams, clear broth and parsley.
3. Cook slowly for two minutes. Do not cook clams too long as they will become very tough.