Linguine with Clam Sauce

CookingNook.com's Linguine with Clam Sauce

2 - 10 ounce cans whole baby clams
2 tablespoons olive oil or salad oil
2 small garlic cloves minced
1 - 28 ounce can tomatoes
1 - 6 ounce can tomato paste
2 tablespoons minced parsley
1 1/2 teaspoons salt
1/4 teaspoon cracked pepper
1/8 teaspoon crushed red pepper (optional - to your taste)

Drain clams and reserve the liquid in a small bowl. In a 3 quart saucepan, over medium heat, cook garlic in oil until it is lightly browned. Add the clam liquid, and remaining ingredients except the clams. Stir to mix well. Break up the tomatoes and heat the mixture to boiling. Reduce the heat to low, cover and simmer for 20 minutes to blend flavors, stirring occasionally.

While the sauce is cooking, cook 1 pound of linguine or other pasta, fresh or packaged.

After the sauce has cooked for the 20 minutes, add the clams and heat though until the clams are heated.

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• You may also use fresh clams, as shown in the picture above. Just clean them and add them to the sauce during the last few minutes of cooking time. They will steam and open in the sauce and their liquid will add flavor to the sauce, just like the canned clam liquid.