Source:

Betsy Couch, through The Kitchen Link

Serves/Makes:4

Ingredients

• Red clam sauce:
• 3 tbsp (45 ml) Olive oil
• 5 cloves Garlic, minced
• 1-1/2 tbsp (20 ml) Tomato paste
• 1 bottle Clam juice (8 oz)
• 2 cans Chopped clams (6-1/2 oz (182 grm) each), drained, 1/2 cup (125 ml) juice reserved
• 2 tbsp (30 ml) Fresh parsley, chopped
• Pinch of dried red pepper flakes
• Salt and pepper to taste
• Pasta:
• 16 ounces Fettuccine, freshly cooked

Preparation

• Heat oil in heavy medium skillet over medium heat.
• Add garlic and saute until golden brown, about 1 minute.
• Add tomato paste and stir 1 minute.
• Add clam juice, 1/2 cup (125 ml) juice reserved from clams, and parsley, and simmer until slightly thickened, about 15 minutes.
• Add clams and red pepper flakes, and heat through.
• Season with salt and pepper.
• Pour over fettuccine.
• Toss throughly and serve.

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