Fettuccini with Red Clam Sauce

• 3 tbsp (45 ml) Olive oil
• 5 cloves Garlic, minced
• 1-1/2 tbsp (20 ml) Tomato paste
• 1 bottle Clam juice (8 oz)
• 2 cans Chopped clams (6-1/2 oz (182 grm) each), drained, 1/2 cup (125 ml) juice reserved
• 2 tbsp (30 ml) Fresh parsley, chopped
• Pinch of dried red pepper flakes
• Salt and pepper to taste
• 16 ounces Fettuccine, freshly cooked

1. Heat oil in heavy medium skillet over medium heat.
2. Add garlic and saute until golden brown, about 1 minute.
3. Add tomato paste and stir 1 minute.
4. Add clam juice, 1/2 cup (125 ml) juice reserved from clams, and parsley, and simmer until slightly thickened, about 15 minutes.
5. Add clams and red pepper flakes, and heat through.
6. Season with salt and pepper.
7. Pour over fettuccine.
8. Toss throughly and serve.

olive oil, garlic, tomato paste, fresh parsley, red pepper, salt, freshly cooked

Taken from online-cookbook.com/goto/cook/rpage/0003AB (may not work)