Red Clam Sauce

Red Clam SauceFrom the Kitchen of What's Cookin' Italian Cuisine
1/4 c. olive oil
1/2 tsp. crushed red pepper
5 cloves of garlic, chopped
2 (12 oz.) cans whole tomatoes, squeezed or two pounds of fresh plum tomatoes put through food processor
1 can seasoned tomato paste
24 fresh clams and 2 cans whole clams drained
salt & black pepper to taste
1 teaspoons fresh parsley, chopped 1 teaspoon fresh basil, chopped
1/2 cup of red wine
Put olive oil, red pepper, garlic in medium size pot, brown garlic. Cool. Add all tomatoes and paste, clams and water. Add salt, pepper, parsley and basil. Simmer approximately 1 1/2 - 2 hours on low heat. Add fresh clams and red wine for the last for 10 to 15 minutes until clams open....... Serve over linguine and fresh cracked black pepper and grated cheese, for hotter add more red pepper flakes.