Fettuccine with Red Clam Sauce

• 3 tablespoons olive oil
• 5 garlic cloves, minced
• 1 1/2 tablespoons tomato paste
• 1 8-ounce bottle clam juice
• 2 6 1/2-ounce cans chopped clams, drained, 1/2 cup juice reserved
• 2 tablespoons chopped fresh parsley
• Pinch of dried red pepper flakes
• Salt and pepper
• 8 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, reserved 1/2 cup juice 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 sauce over fettuccine.
8. Toss thoroughly and serve.

olive oil, garlic, tomato paste, clam juice, clams, parsley, red pepper, salt, freshly cooked

Taken from www.epicurious.com/recipes/food/views/fettuccine-with-red-clam-sauce-1594 (may not work)