2 cloves garlic, finely chopped
1/3 c. vegetable oil or olive oil
2 (6 1/4 oz.) cans chopped clams, drain - reserving liquid
1 (14 1/4 oz.) can tomatoes
1 (6 oz.) can tomato paste
3 tbsp. parsley, chopped
1 tsp. sugar
1/2 tsp. oregano leaves
1/2 tsp. salt
1/4 tsp. basil
1/8 tsp. pepper

In medium saucepan, cook garlic in oil until golden.

Add reserved liquid plus remaining ingredients, except clams. Simmer, uncovered, for 30 minutes, stirring occasionally to break up tomatoes.

Add clams; heat through.

Serve with linguine. Makes 1 quart. 6 to 8 servings.