DIRECTIONS
Rinse the clams free of grit and set aside.
In a large pot, heat the olive oil over med-high heat.
Add garlic and cook, stirring, until garlic just starts to barely turn golden.
Add the pepper flakes, stir to combine with the garlic and then add the tomato paste.
Cook, stirring to work the tomato paste into the oil.
Add the wine and bring to a boil.
Cook at a low boil until the wine is reduced by a third and alcohol odor stops.
Add the clams, cover, and cook until the clams open and are cooked through, 3 to 5 minutes.
Stir in the parsley.
Serve hot with crusty bread to sop up the delicious broth.
Serves 4 to 6.