Pasta with Red Clam Sauce

I used to like the clam sauce that they sold
in the grocery store until I made this one.

Ingredients
3 cloves garlic, minced
1 tablespoon olive oil or cooking oil
1/4 teaspoon coarsely ground black pepper
1/8 to 1/4 teaspoon crushed red pepper
1 10-ounce can whole baby clams
2 14-1/2-ounce cans whole Italian-style tomatoes, cut up
2 tablespoons snipped fresh parsley
1-1/2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
1/2 teaspoon anchovy paste (optional)
3 cups dried mostaccioli or cavatelli
Directions
1. For sauce, in a large skillet cook garlic in hot oil over medium heat about 30 seconds. Add black pepper and red pepper. Cook and stir for 30 seconds more. Remove from heat.

2. Drain clams, reserving juice. Set claims aside. Add reserved clam juice and undrained tomatoes to skillet. Stir in parsley, basil, and, if desired, anchovy paste. Bring to boiling; reduce heat. Simmer, uncovered, for 30 to 35 minutes or to desired consistency. Stir in clams; heat through.

3. Meanwhile, cook mostaccioli about 14 minutes or until tender but still firm. Drain well. Serve sauce over mostaccioli.