1. In a large covered casserole saute the garlic in the butter for 2 minutes. Add the drained tomatoes. Cook, covered, in the microwave oven for 10 minutes, stirring occasionally. Add the clams and set aside.
2. Place the noodles in a 2-quart (12-inch by 9-inch) rectangular baking dish. Add the liquid from the clams and tomatoes. Add a little salt and enough water to cover.
3. Cook, covered, in the microwave oven until almost tender (about 10 minutes). Drain. Meanwhile, in a bowl, mix the eggs, Ricotta cheese, Parmesan cheese, mace, parsley, salt, and pepper. Blend well.
4. Place a layer of the noodles lengthwise in the 2-quart casserole. Spread with 1/3 of the cheese mixture, then 1/3 of the tomato clam mixture, then 1/3 of the slices of Mozzarella cheese.
5. Place a second layer of noodles at right angles to the first layer. Spread with ½ of the remaining cheese mixture, then ½ of the remaining tomato-clam mixture, and then ½ the remaining slices of Mozzarella cheese.
6. Layer the remaining noodles lengthwise. Top first with the remaining cheese mixture, then the tomato-clam mixture, and then the Mozzarella cheese slices.
7. Cover loosely with wax paper and cook 12 to 14 minutes in the microwave oven or until heated through and bubbling. Let stand 5 minutes before serving.
