3 tbsp. olive oil
5 fresh garlic cloves, minced
1 1/2 tbsp. tomato paste
1 (8 oz.) bottle clam juice
Pinch of dried red pepper flakes
2 (6 1/2 oz.) cans chopped clams, drained (1/2 c. juice reserved)
2 tbsp. chopped fresh parsley
8 oz. fettuccine, freshly cooked

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, reserved 1/2 cup juice from clams and parsley; simmer until slightly thickened, about 15 minutes. Add clams and red pepper and heat through. Season with salt and pepper. Pour sauce over fettuccine. Toss thoroughly and serve.