Lidia's Vermicelli with Red Clam Sauce - Andrew Zimmern

Ingredients

• 3-1/2 pounds littleneck clams
• 10 tablespoons extra-virgin olive oil plus more
• 10 cloves garlic, peeled and sliced
• 1 cup tomatoes al filetto—fresh or canned plum tomatoes seeded and sliced in thin strips
• 1/2 teaspoon peperoncino
• 1/2 teaspoon coarse sea salt or kosher salt or to taste
• 4 tablespoons chopped fresh Italian parsley
• 1 pound vermicelli