To prepare red clam sauce, heat
oil in a large, nonreactive skillet over medium heat. Add garlic, red pepper
flakes and fennel seed; sauté just until garlic turns light golden, about 2
minutes. Do not overcook.
Stir in clams and their liquid,
tomatoes, wine and pepper. Bring to a boil. Reduce heat and simmer, uncovered,
until sauce is slightly thickened, about 10 minutes.
Meanwhile, cook pasta according
to package directions. Drain, reserving 1/2 cup (125 mL) of cooking water.
Combine reserved cooking water,
red clam sauce and parsley in the skillet (or in a bowl if the pan isn't big
Add pasta and toss to coat.
Sprinkle with Parmesan cheese, garnish with parsley and serve.