Red Clam Sauce

When they're "clam-oring" for super taste from the sea, here's the top tomato!

In a medium-sized saucepan, heat the oil over medium-high heat. Sauté the garlic for 1 to 2 minutes, or until golden.
Add the reserved clam juice, the tomatoes, parsley, crushed red pepper, salt, and black pepper; bring to a boil.
Add the clams and return to a boil. Remove from the heat.

Makes about 4-1/2 cups.

Serve with about 1 pound of your favorite pasta.

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