SPAGHETTI WITH RED CLAM SAUCE

2 cloves garlic, finely chopped
1/3 cup vegetable or olive oil
13 ounces canned chopped clams, drained (reserve liquid)
1 (14.5 oz) can plum tomatoes, undrained
1 (6 oz) can tomato paste
3 tablespoons chopped fresh parsley
1 teaspoon sugar
1/2 teaspoon oregano leaves
1/2 teaspoon salt
1/4 teaspoon basil leaves
1/8 teaspoon pepper
FOR SERVING:
hot cooked spaghetti
Grated Parmesan cheese

In medium saucepan, cook garlic in oil until golden. Remove from heat.

Add reserved clam liquid, plum tomatoes, tomato paste, parsley, sugar, oregano, salt, basil and pepper. Simmer, uncovered, for 30 minutes, stirring occasionally to break up tomatoes.

Add clams and heat through.

Serve over hot spaghetti. Sprinkle cheese over top.

Servings: 6
From: Cecelia Rooney, Point Pleasant, NJ
Source: Home Cooking magazine, February 1999