Red Clam Sauce - Pasta with Red Clam sauce

• 3 cloves garlic, minced
• 1 tbsp (15 ml) olive oil or cooking oil
• 1/4 tsp (1 ml) coarsely ground black pepper
• 1/8 to 1/4 tsp (1 ml) crused red pepper
• 1 10 ounce can whole baby clams
• 2 14 1/2 ounce can whole Italian-style tomatoes, cut up
• 2 tbsp (30 ml) fresh snipped parsley
• 5-1/2 tsp (25 ml) fresh basil or 1/2 tsp (2 ml) dried basil, crushed
• 1/2 tsp (2 ml) anchovy paste(optional)
• 3 cups (700 ml) dried mostaccioli or cavatelli

1. For sauce, in a large skillet cook garlic in hot oil over medium heat about 30 seconds.
2. Add black pepper and red pepper.
3. Cook and stir for 30 seconds more.
4. Remove from heat.
5. Drain clams, reserving juice.
6. Set clams aside.
7. Add reserved clam juice and undrained tomatoes to skillet.
8. Stir in parsley, basil, and, if desired, anchovy paste.
9. Bring to boiling; reduce heat.
10. Simmer uncovered, for 30 to 35 minutes or to desired consistency.
11. Stir in clams; heat through.
12. Cook mostaccioli or cavatelli about 14 minutes or till tender but still firm.
13. Drain well.
14. Serve sauce over pasta.
15. Prep: 5 minutes Cook: 35 minutes

garlic, olive oil, ground black pepper, red pepper, baby clams, tomatoes, parsley, fresh basil, anchovy pasteoptional, cavatelli

Taken from online-cookbook.com/goto/cook/rpage/00037B (may not work)