Pasta With Red Clam Sauce

• 3 cubes garlic, minced
• 3 Tbsp. olive oil
• 1/2 tsp. coarsely ground black pepper
• 1/4 tsp. crushed red pepper
• 1 (10 oz.) can minced clams
• 2 (14 1/2 or 16 oz.) cans whole Italian-style tomatoes, cut up
• 2 Tbsp. dried basil, crushed
• 1/2 tsp. anchovy paste
• 8 oz. pasta (medium shells, mostaccioli or cavatelli)

1. In a large skillet saute garlic in hot oil over medium heat about 30 seconds.
2. Add black and red pepper.
3. Cook and stir for 30 seconds or more.
4. Drain clams, save juice; set clams aside.
5. Add reserved clam juice and undrained tomatoes to skillet.
6. Stir in parsley, basil and anchovy paste.
7. Bring to boiling, reduce heat. Simmer uncovered, for 30 to 35 minutes or to desired consistency. Stir in clams, heat through.
8. Cook pasta according to package directions; drain well.
9. Serve sauce over cooked pasta.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=479747 (may not work)