Clams Zuppa

25-30 Clams (littlenecks or cherrystones are my favorite)
6 cloves of smashed garlic
1 can of crushed tomatoes 
1 cup of freshly chopped Italian parsley
1 pinch of red pepper flake (more if you like spicy)
1/2 bottle of white wine
Olive Oil
Freshly Ground pepper (and a little salt)

In a large pot, add about 1/4 of Extra Virgin Olive oil, garlic and red pepper flake. Brown the garlic. Once the garlic is brown, add your clams and toss with the garlic. Add the crushed tomato, toss and cook for 5 minutes. Next, add the wine, pepper and top with the lid and steam for about 5 minutes. Take a look and see if the clams are opening up..they should start. Add your fresh parsley and cook another few minutes with the lid off. At this point most of your clams should be opened. Cook another few minutes and if there are any unopened clams, disgard them. They are bad, you do not want to get sick from eating a bad clam.

Take off the heat and drizzle some extra olive oil and more fresh parsley. Serve with grilled French or Italian bread or toss with pasta! Enjoy!