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Red Clam Sauce

List of Ingredients




1/4 C olive oil
2 garlic cloves, minced
2 cans (10 ounces each) baby clams, drained and liquid reserved
1 can (28 ounces) whole Italian tomatoes, chopped
2 T chopped fresh parsley (Or 1 T dried)
1/4 t crushed red pepper
1/4 t salt
1/8 t freshly ground black pepper



Recipe



In a medium saucepan, heat the oil over medium-high heat. Add the garlic and saute for 1 to 2 minutes, or until golden.
Add the reserved clam juice, and cook down for a few minutes until reduced to half. Add the tomatoes, parsley, crushed red pepper, salt, and black pepper; bring to a boil. Add the clams and heat through. Serve over your choice of warm cooked pasta.
Note: This makes enough to cover about a pound of cooked pasta.
I particularly like to serve this over cooked medium shell pasta.