Red Clam Sauce - cooking recipe

Ingredients

6 Tbsp. olive oil
8 garlic cloves, minced
3 Tbsp. tomato paste
6 anchovies
2 (8 oz.) bottles clam juice
4 (6 1/2 oz.) cans minced clams (reserve juice)
6 Tbsp. chopped parsley
red pepper to taste

Preparation

In a heavy skillet, heat oil over low-medium heat.
Add garlic and anchovies.
Cook a few minutes; add tomato paste.
Cook a few more minutes.
Add parsley and red pepper, stirring with a fork to blend.
Add clam juice from bottles and juice reserved from canned clams.
Stir again to blend.
Bring to a boil; reduce heat to simmer.
Cook slow for 15 minutes.
Add clams.
Heat and serve over pasta.