Source: Recipe by Lisa Stapor
3 cloves garlic, minced
1 tablespoon olive oil
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper
1 (10 ounce) can whole baby clams
1 (28 to 32 ounce) can Italian style tomatoes, cut
2 teaspoons dried parsley
1/2 teaspoon dried basil, crushed
1/2 teaspoon anchovy paste (optional)
Heat oil in a skillet over medium/low heat and cook garlic for 30 seconds. Add black and red pepper and cook for 30 seconds more.
Drain clams, reserving juice and set aside. Add clam juice and undrained tomatoes to skillet. Stir in parsley, basil and anchovies paste if using. Bring to a boil and reduce heat. Simmer uncovered 30 to 35 minutes. Stir in clams and serve over pasta.