Spaghetti with Red Clam Sauce

I got this recipe from the Sicilian mom of a dear friend of mine - It blew me away.

ingredients

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For the sauce:
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1) In a lg. saucepan, cook the tomatoes down until the volume is about 2 cups
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2)Heat the oil in a heavy saucepan and cook garlic briefly.
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3) Add the tomatoes, oregano, pepper flakes, parsley, anchovy paste, and capers - cook 25 min. stirring frequently.
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4) Add Cognac at the end and stir.
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For the pasta:
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Preheat Oven to 500°F
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Boil water to cook the spaghetti - make sure to salt the water.
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Open and drain the clams - keeping the liquid (If the clams are large- chop them into small pieces
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line a baking pan (9x13) fully with foil - allowing plenty to hang over the edges
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cook the spaghetti for EXACTLY 5 Minutes and Drain right away.
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Bring the clam broth to a boil
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Put the drained spaghetti into the center of the pan. Add 1 cup of the tomato sauce and then the clam juice. Pour the chopped clams on top and fold over the foil. Seal tightly
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Put the dish in the oven and cook for exactly 10 minutes.
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Open the package carefully and then serve in bowls
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Add Parmesan to taste