2 (7 1/2 oz.) cans minced clams
1/4 c. olive oil
2 cloves garlic, crushed
2 tbsp. chopped parsley
3/4 tsp. dried oregano leaves
1/4 tsp. dried basil leaves
1/2 tsp. salt
1/4 tsp. pepper
1 (1 lb. 3 oz.) can tomatoes, undrained
1 (8 oz.) can tomato sauce
1 (8 oz.) pkg. spaghetti, cooked and drained

Drain clams, reserve 1 cup liquid. Set clams aside. Slowly heat oil in saucepan. Add garlic, cook until golden.

Remove from heat. Add parsley, oregano, basil, salt, pepper, tomatoes, tomato sauce, and reserved clam liquid; mix well.

Simmer uncovered for 45 minutes, stirring occasionally. Add clams, reheat. Serve hot over spaghetti.