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1.
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Bring a large pot of salted water to a rolling boil over high heat.
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Add the pasta and cook until al dente stage.
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Drain the pasta.
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and set aside.
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2.
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Drain the clams, reserving 1/2 cup of the clam juice.
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3.
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In a large saute pan over medium heat, bring the olive oil to the ripple stage and add the butter.
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When the butter melts, add the garlic and cook, stirring, until fragrant.
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Do not allow it to brown, about 2 minutes.
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Add the pepper flakes and cook, stirring, for 30 seconds more.
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4.
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Add the reserved clam juice and the crushed tomatoes.
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Increase the heat and bring to a boil.
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5.
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When the clam juice/tomatoes come to a boil, lower the heat to accomplish a gentle simmer.
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Stir in the tomato paste, cover and cook the sauce at a simmer for 15 minutes.
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6.
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If there are large chunks of tomato still in the sauce and its not to your liking, crush them using a potato masher to achieve the consistency you prefer.
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7.
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Stir the clams, basil, and parsley into the sauce.
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Bring back to a simmer and season with salt and pepper to taste.
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8.
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Add the drained pasta to the sauce and toss to combine evenly and to reheat the pasta.
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9.
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For service, either divide the sauced pasta among warmed service bowls garnished with additional chopped parsley or, for a family-style service, plate the sauced pasta on a large service platter garnish with additional chopped parsley and serve.
