In a medium skillet, cook the garlic in 2 tablespoons of the oil until lightly browned. Add the tomatoes and pepperoncini and simmer over moderate heat for 15 minutes. Discard the garlic. Shuck the clams and chop, reserve liquid. Another option is to place the clams in a medium saucepan with 1/2-inch of water. Cover and steam over moderately-high heat until the clams open. (Discard any that do not open). Remove and chop the clams. Strain the liquid from the saucepan and reserve. Cook the vermicelli in a large pot of boiling salted water until al dente. Drain well. Meanwhile, in a large non-reactive skillet, heat the remaining 2 tablespoons of oil over high heat. Add the scallops and saute for 2 minutes. Add the chopped clams with their liquid, the tomato sauce and cook until slightly reduced, about 3 minutes. Stir in the parsley over medium heat. Toss the pasta with half the sauce, serve, and spoon remaining sauce on top. This recipe yields 6 servings.

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