Clams in Tequila-Spiked Tomato Sauce on Vermicelli recipe

Ingredients:
36 clams, in shell
1 28 oz. can tomato, undrained
and chopped
1 onion, chopped
1 jalapeno, seeded and minced
2 cloves
garlic, crushed
2 teaspoons olive oil
1/2 cup evaporated lowfat
milk
3 tablespoons tequila
1 pound fresh pasta
3 tablespoons
chopped cilantro

Procedures:
Soak clams in lightly salted water while you prepare
other ingredients. If you have the time, let them soak for 30 minutes. In
blender process tomatoes with juice, onion, hot pepper and garlic until
smooth. Heat oil in large pot and add tomato mixture. Cook until liquid has
evaporated by about half (6 to 8 minutes). Add evaporated milk and tequila.
Add clams and cook, covered, until clams open, about 5 minutes. Discard any
clams that do not open. Serve over cooked pasta in large soup bowls.
Sprinkle each serving with cilantro. Serve immediately.