Angel Hair Pasta with Fresh Clams

Ingredients

• 4 ounces capellini uncooked (angel hair pasta)
• 0.3 cup bottled clam juice 
• 2 teaspoons cornmeal 
• 0.3 cup cooking wine dry white
• 1.5 teaspoons flat-leaf parsley fresh chopped
• 1.5 teaspoons garlic minced
• 12  littleneck clams 
• 0.1 teaspoon pepper dried red crushed
• 2 cups tomatoes peeled seeded chopped

Equipment

• bowl
• frying pan

Directions

1. Scrub clams thoroughly with a brush, discarding any that are cracked or open.
2. Place remaining clams in a large bowl; cover with cold water, and sprinkle with cornmeal.
3. Let stand 30 minutes.
4. Drain and rinse clams, discarding cornmeal. Set clams aside.
5. Coat a medium nonstick skillet with cooking spray.
6. Place over medium-high heat until hot.
7. Add garlic, and saut 30 seconds.
8. Add tomato and next 3 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes, stirring occasionally.
9. Place clams on top of tomato mixture. Cover and cook 8 minutes or until clams open.
10. Remove and discard any unopened clams.
11. Cook pasta according to package directions, omitting salt and fat.
12. Drain.
13. Remove clams from tomato mixture; set aside. Toss pasta with tomato mixture, and transfer to serving plates. Arrange clams evenly over pasta.
14. Sprinkle with parsley.