1 lg. onion, chopped
4 cloves garlic, peeled and chopped
2 (8 oz.) cans minced clams
6 ripe med. tomatoes, peeled or 1 can crushed plum tomatoes
1 can anchovy fillets (optional)
1/4 c. oil
1 tsp. salt
1 tsp. chopped fresh basil or 1/2 tsp. leaf basil
1 tsp. fresh oregano or 1/2 tsp. leaf oregano
1/2 tsp. pepper
2 tbsp. chopped parsley
1 lb. spaghetti

Saute onion and garlic in oil in medium saucepan until tender, about 5 minutes. Drain liquid from clams into saucepan, reserving clams. Add tomatoes, anchovy fillets, salt, basil, oregano, and pepper. Bring to boiling, lower heat. Simmer uncovered 15 minutes, stirring frequently until sauce is thickened. Stir in reserved clams and parsley. Heat for 5 minutes or until clams are heated. Cook spaghetti in boiling salted water until al dente or until tender but firm. Drain and toss with sauce.