4 cloves garlic, chopped
1/3 c. olive oil
4 c. peeled & crushed fresh plum tomatoes OR 1 (28 oz.) can plum tomatoes, crushed (including juice)
2 (6 1/2 oz.) cans minced clams, drained & juice reserved
2 tsp. dried basil
2 tbsp. red wine (Red Bolla Wine)
1 tsp. salt
1 lb. linguine noodles
Grated Parmesan cheese
1/2 c. fresh chopped parsley

Simmer garlic in oil until tender, but do not let it brown. Add tomatoes, juice from clams, parsley, basil, wine and salt. Bring to a gentle boil, reduce heat, and simmer sauce for 1 1/2 hours, then add clams. Cook noodles. Serves 4.

If doubling, only use 1/3 cup olive oil and only 3 cans minced clams.