Ingredients

24 fresh clams, scrubbed
8 ounces vermicelli pasta
2 tablespoons sesame oil
1 red bell pepper, thinly sliced
1/4 cup chopped onion
1/4 cup chopped leek
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 light soy sauce
1/2 cup chopped fresh cilantro
1/4 cup chives



Cooking Instructions

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, leek, garlic, ginger and dried red
pepper. Sauté 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,chives and serve.

Serves 4.