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1. at the olive oil in a skillet over medium heat. Mince the garlic then sauté 1 min taking care not to let it burn. Add the Parsley and Garlic Base and the drained clams, reserving their juice for later. Cook 2 min with stirring, then add the tomatoes and cayenne pepper. Simmer, uncovered, 5-6 min with occasional stirring. Add pepper to taste. In general, it is not necessary to add salt since the clams are already salted. At the end of the cooking, add about half of the clam juice to dilute the sauce. Keep the skillet warm.
2. While the sauce is cooking, cook the pasta.
3. Pour the drained pasta into the skillet. Toss well then serve in the warmed dishes.

Tomatoes & Clams Pasta,  Tomatoes & Clams Pasta, Tomatoes & Clams Pasta, Tomatoes & Clams Pasta, Tomatoes & Clams Pasta,

Parmesan is not added since the flavour of fish sauces in general does not benefit from the addition of cheese.

As the long-awaited summer draws near, our moods change, and so do our menus: Everything lightens up. We swap creamy potatoes for crisp, bright greens; hearty winter squashes for summer ones; and beefy braises for meats straight off the grill. But, in addition to all the things we’ve been missing — the luscious salads, fruits, vegetables and herbs — our best meals ought to pull from the sea.

Lobster, shrimp, crab meat and soft-shell crabs; salmon, sea bass, cod and snapper: All of these creatures are highly suited for summer dining. But, on the East Coast, clams are especially summery.