2 10-ounce cans whole baby clams
2 tablespoons olive or salad oil
2 small garlic cloves, minced
1 28-ounce can tomatoes
1 6-ounce can tomato paste
2 tablespoons minced parsley
1 1/2 teaspoons salt
1/4 teaspoon crushed red pepper
About 30 minutes before serving
Drain clams, reserving liquid. In 3-quart saucepan over medium heat, in hot olive or salad oil, cook garlic until lightly browned.
Add tomatoes with their liquid, remaining ingredients, and reserved clam liquid, stirring to mix well and break up tomatoes; over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes to blend flavors, stirring occasionally. Stir in clams; heat through. Makes about 6 cups sauce or enough to serve over one 16-ounce package spaghetti as 6 main-dish servings.
