8 oz. pasta
1 tbsp. olive oil
1 sm. onion, chopped
1 clove garlic, minced
1 (28 oz.) can stewed tomatoes
2 tbsp. tomato paste
2 tbsp. sugar
1/2 tsp. basil
1/2 tsp. thyme
1/2 tsp. oregano
2 (6 1/2 oz.) cans chopped clams
Salt and pepper to taste

Prepare pasta according to package. Heat oil in saucepan. Add onion and garlic and saute 4 to 5 minutes until onion is translucent. Empty tomatoes into sieve over bowl. Cut tomatoes if they are large. Add tomatoes and 1/2 cup of the tomato juice to saucepan. Reserve remaining tomato juice. Add tomato paste, sugar, basil, thyme and oregano to saucepan.

Drain clams. Set clams aside and add clam juice to saucepan. Bring to boil. Cook uncovered over medium heat for 20 minutes until sauce reduces and starts to thicken. Add clams and heat. Serve immediately over hot pasta on warm plates.