1 (8 oz.) can baby clams
1 ( 8oz.) bottle clam juice
2 (6 oz.) cans tomato paste
1 c. water
1 clove garlic, chopped fine
2 tbsp. parsley
2 tbsp. grated Romano cheese
1 lb. spaghettini

In a 4-quart saucepan add oil, chopped garlic and saute over a medium heat until golden brown. Add tomato paste, parsley, Romano cheese, water and cook over a medium heat for 45 minutes. Add clams and clam juice and continue to cook for another 10 minutes.

In a large 6-quart pan fill with salted water and bring to a boil. Cook spaghettini al dente; strain and return to pan. Scoop 2 cups of clam sauce onto spaghettini; mix thoroughly. Serve topped with remaining sauce and grated Romano cheese. Serves 4-6.