1 1/2 tbsp. olive oil
3 cloves crushed garlic
2 bottles (7 to 8 oz. each) clam juice
2 cans (8 oz. each) minced clams
1 clove minced garlic
Clams on the half shell
1/8 tsp. crushed red pepper
1/4 dry white wine
1 lb. Maruzzelle (sm. shells)
2 1/2 tbsp. butter
2 tbsp. minced parsley

Saute 3 cloves mashed garlic in olive oil until browned. Discard. Remove saucepan from heat. Cool. Add clam juice to cooled oil. Drain clams, add their juice to saucepan. Stir in 1 clove minced garlic, pepper and wine. Bring to boiling; simmer, uncovered until volume is reduced to less than half; about 20 minutes. Cook and drain pasta. Toss with butter. Stir the minced flams into sauce. Simmer just until hot (do not boil or clams will toughen). Toss half the sauce with pasta. Spoon remaining sauce over servings. Garnish with parsley and clams on the half shell if desired.