Spaghetti with Red Clam Sauce 2 (10 ounce) cans whole baby clams and liquid 1 cup minced onions 1 minced clove garlic 2 tablespoons olive oil 1 (8 ounce) can tomato sauce 1 (6 ounce) can tomato paste 1 No. 2 1/2 can Italian tomatoes 1 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon sweet basil 1/2 teaspoon oregano 1 tablespoon chopped parsley 1 pound spaghetti, cooked Parmesan cheese (optional) In a Dutch oven sauté onions and garlic in oil until tender. Add tomato sauce, tomato paste, tomatoes, salt, pepper and basil. Cook, stirring occasionally, until mixture has cooked down about two-thirds and is very thick (about 2 hours). Add clams and their liquid, oregano and parsley. Cook about 10 minutes longer. Serve over hot spaghetti. Sprinkle with cheese if desired. Makes 4 to 6 servings.