1/4 c. olive oil
2 lg. cloves garlic, sliced thin
2 (10 oz.) cans whole bay clams
2 (1 lb.) cans Italian plum tomatoes
Oregano
Pepper
Basil
1/4 c. reserved clam juice
1/2 c. white wine
Minced fresh parsley

Saute garlic in oil. Add oregano, basil and pepper to taste. Add clam juice and tomatoes (crushed tomatoes work well when in a hurry). Simmer until sauce reduces to puree. Add clams, wine and some parsley. Simmer 2 to 3 minutes until clams are just heated through. Pour over cooked and butter linguini; toss.