400 g/14 oz clams or scallops in brine (in jar)
4 tbsp olive oil
4 garlic cloves, chopped very finely 800 g/1 lb 12 oz canned chopped tomatoes
3 tbsp chopped fresh flat-leafed parsley V2 tsp dried chilli flakes salt
450 g/1 lb dried riccioli or fusilli
Drain the clams or scallops, reserving the liquid from the jar.
Heat the oil and garlic in a large saucepan over a low heat. Cook the garlic for a few seconds until just beginning to colour. Add the tomatoes, the reserved clam juice, parsley, chilli flakes and a little salt. Bring to the boil, then simmer over a medium-low heat for 30 minutes until the oil separates from the tomatoes.
Cook the pasta in plenty of boiling salted water until al dente. Drain and transfer to a warm serving dish.
Add the clams to the sauce, stirring until heated through. Pour the sauce over the pasta. Toss well to mix. Serve immediately.