In a large skillet, heat oil and sauté garlic.
Add butter and continue cooking.
Pour in wine, Rao's, crushed tomatoes, 1 T. of tomato paste, all of the clams and liquid from 1 can.
Cook a few mins to combine.
Add littleneck clams, cover and simmer 10-15 mins until clams have opened on their own.
Stir in the rest of your tomato paste to thicken sauce.
Squeeze in lemon. (Taste for salt)
Top with parsley, cheese and serve over pasta.