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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)
18 small hard-shell clams, such as littlenecks, scrubbed clean
2 tbsp. chopped fresh parsley
8 oz. fettuccine, freshly cooked