• 3 cloves garlic, finely chopped (or more to taste)
• 1/3 cup olive oil
• 2 (6 1/4 oz) cans chopped clams (drain and reserve liquid)
• 1 (14 oz) can tomatoes
• 1 (6 oz) can tomato paste
• 1 T dried parsley
• 1 1/2 – 2 tsp Italian seasoning
• 1/2 tsp crushed red pepper flakes
• salt & pepper to taste
• 1 lb linguine or thin spaghetti, cooked
In a med. saucepan, cook garlic in olive oil until golden. Add the liquid from the clams plus remaining ingredients except clams & pasta. Simmer, uncovered, for 30 minutes, stirring occasionally to break up tomatoes.
Add clams and heat through. Serve over pasta.