Angel Hair Pasta with Steamed Little Neck Clams

1. Wash the clams. Place them, in a large pot. Pour sherry over clams and
   cover pot and heat over high heat until clams just open, about 4-6
   minutes. Remove from the heat and set aside.
2. In a new large pot bring
   a gallon of salted water to a boil over high heat.
3. Meanwhile, remove
   the clams from first large pot and reserve the clam liquid.
4. Sauté the
   garlic for 2 minutes and then add the reserved clam juice, and reduce
   it by half by heating over medium-high heat.
5. Add the angel hair pasta
   to boil water and cook per directions on the box.
6. Add the tomatoes to
   the clam liquid and simmer.
7. Add the chopped parsley and season with
   salt and pepper.
8. In a large bowl, toss the pasta with the tomato and
   clam liquid mixture and arrange the clams on top.

Serve immediately.