For best results, buy small clams for this quick and sophisticated recipe. Watch how to clean and prepare clams and sharpen your slicing and chopping skills with our technique videos.
8 ounces vermicelli pasta
2 tablespoons oriental sesame oil
1 red bell pepper, thinly sliced
1/2 cup chopped onion
6 garlic cloves, chopped
1 tablespoon chopped peeled fresh ginger
1 teaspoon dried crushed red pepper
1 cup water
3 tablespoons rice vinegar
2 tablespoons soy sauce
24 fresh clams, scrubbed
1/2 cup chopped fresh cilantro
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally; drain well. Return to same pot; toss with 1 tablespoon sesame oil. Divide pasta among shallow bowls; cover and keep warm. Heat remaining 1 tablespoon oil in same pot over medium-high heat. Add bell pepper, onion, garlic, ginger and dried red pepper. Saut� until bell pepper begins to soften, about 2 minutes. Add 1 cup water, vinegar and soy sauce and bring to boil. Add clams. Cover pot and cook until clams open, about 10 minutes (discard any clams that do not open).
Spoon clams and sauce over pasta. Sprinkle with cilantro and serve.
Makes 4 servings.