This what you need to serve two big eaters:
2- Cans Snows chopped clams(or what ever brand you like works well with canned baby clams)
2-bottles clam juice
1- nice sized red bell pepper diced small
6 large tomatoes or 8 med ones. Skin by cutting an X on the botton and drop into boiling water till you see the skins split then take out and drop them in ice water so the skins come off without a battle(don't like tomato skins)
A hand full of garlic cloves chopped
red pepper flake as much as you like same with salt and black pepper(watch the salt)
And Parsley don't skimp
I get everything ready in advance because I don't want to rush when I start cooking.
get a large high sided frying pan and heat up pan on med. low heat and when hot add olive oil and toss in you chopped garlick for a couple of minutes
and then the red bell pepper and cook till soft then add the the chopped tomatoes and let it come to a simmer. You want them cooked down and soft could take a while if the tomatoes aren't well ripened so if you have too buy them a few days before you plan on making this and let ripen on the counter.
Now a some white wine and the clam juice and clams leave on the heat for about 15 minutes and you're done. You want white clam sauce don't put in the tomatoes but if you try it this way you probably won't eat white clam sauce again.
For the paste use whatever you feel like eating but cook it half way drain and finish it in the clam sauce. Serve and enjoy I put pecorino romano on mine because I think in this case it works best.
Ans don't be buying that box crap that pretends is cheese life's too short.
Any questions??