4 tbsp. olive oil
4 garlic cloves, minced
1/2 tsp. oregano
4 leaves fresh basil, chopped
1 tsp. chopped fresh parsley
1/4 tsp. thyme
Pepper to taste
2 (28 oz.) cans ready cut, peeled tomatoes
1 (8 oz.) bottle clam juice
1/2 c. dry white wine
6 (6 oz.) cans chopped clams (or 6 to 10 fresh clams per person)
1 1/2 lbs. pasta
Grated cheese (of course)

In a saucepan, gently heat the oil and saute the garlic until golden brown. Add the herbs, tomatoes, clam juice, and wine. Bring to a boil and then reduce heat and simmer gently, uncovered, for 1 hour.

Ten minutes before serving, add the clams and heat gently until ready. When using fresh clams, cook them in the sauce just until they open. In the meantime, cook pasta al dente. I find it best to take half the sauce (the most liquid part) and mix with the hot pasta, tossing gently, and then making individual servings. Now, ladle generous heapings of the dense, clam-filled sauce on the individual servings. Don't forget the grated cheese! Serves 6 to 8.