Spaghetti With Red Clam Sauce

• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 1/2 teaspoon black pepper
• 1/4 - 1/2 teaspoon crushed red pepper flakes
• 1 (28 ounce) can ground tomatoes (I like Muir Glen) or (28 ounce) can crushed tomatoes, undrained
• 2 (10 ounce) cans baby clams, undrained
• 1/2 teaspoon basil
• 1/2 teaspoon anchovy paste
• hot cookd spaghetti (or linguine)

1. In a large skillet, cook garlic in oil over medium heat approx 30 seconds.
2. Add black and red pepper. Cook and stir 30 seconds longer.
3. Drain clams, reserving juice. Set clams aside.
4. Add clam juice and tomatoes to skillet. Stir in basil and anchovy paste. Bring to a boil.
5. Reduce heat. Simmer, uncovered, 30 to 45 minutes until desired consistency is reached.
6. Stir in clams. Heat through.
7. Serve over hot cooked spaghetti or linguine.

garlic, olive oil, black pepper, red pepper, ground tomatoes, baby clams, basil, anchovy paste

Taken from www.food.com/recipe/spaghetti-with-red-clam-sauce-235191 (may not work)