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1
Put the clams in a single layer on a tray or platter, and freeze them for about 1/2 hour.
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2
Working over a bowl to catch every drop of clam liquor, open the clams with the shucking knife, cut the meat free from both half-shells, and let the meat and liquor fall into the bowl.
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3
Strain the collected clams through a sieve set over a small bowl or measuring cup.
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4
Let the sediment in the liquor settle, then pour off the clean liquor on top1/2 cup or soand save for the sauce.
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5
Chop the clams roughly into large pieces.
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6
Before starting the sauce, begin heating the pasta-cooking waterat least 6 quarts water and 1 tablespoon salt.
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7
Pour 1/2 cup of the olive oil into the big skillet, and set over medium-high heat.
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8
Scatter in the sliced garlic, heat to sizzling, and sprinkle over it the peperoncino.
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9
Cook another minute, add the sliced tomatoes and the reserved clam liquor, stir, and bring to the boil.
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10
Cook for 2 to 3 minutes and stir in the clams.
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11
Return to the boil, and cook at a bubbling simmer for 3 or 4 minutesif the clams release a frothy scum, scoop it off the surface and discard.
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12
When the sauce has achieved a nice density, lower the heat, and season with salt to taste.
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13
Stir in the parsley and the remaining 2 tablespoons of olive oil.
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14
With the pasta water at a rolling boil, drop in the vermicelli when the clams are cooking in the sauce.
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15
Cook briefly, and lift the pasta from the pot while still quite al dente, let it drain briefly, and drop it onto the simmering sauce.
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16
Toss the vermicelli in the sauce for a couple of minutes, until the pasta is cooked through and dressed with the sauce and theres no soupiness in the pan.
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17
Serve immediately.
