Spaghetti With Red Clam Sauce

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

Step-by-step instructions

1. 1

   In a large skillet, cook garlic in oil over medium heat approx 30 seconds.

2. 2

   Add black and red pepper. Cook and stir 30 seconds longer.

3. 3

   Drain clams, reserving juice. Set clams aside.

4. 4

   Add clam juice and tomatoes to skillet. Stir in basil and anchovy paste. Bring to a boil.

5. 5

   Reduce heat. Simmer, uncovered, 30 to 45 minutes until desired consistency is reached.

6. 6

   Stir in clams. Heat through.

7. 7

   Serve over hot cooked spaghetti or linguine.