•    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.