b'WHAT YOU NEED TO DO:Bring a large pot of salted water to a boil. In a wide, deep saut pan, heat the olive oil over medium-high heat. Add the garlic, red pepper flakes and onion. Saut for 5 to 7 minutes, until the onions are well softened. Add the white wine and clams. Increase the heat to high and cook, uncovered, for 6 to 9 minutes, until the clams start to open. Add the chopped, drained tomatoes, salt and pepper, and cook for 2 minutes, stirring well.'