3 cloves garlic, chopped
1/3 c. vegetable oil
2 (6 1/2 oz.) cans chopped clams, drained, reserving liquid
1 (14 1/2 oz.) can tomatoes, undrained & broken up
1 (12 oz.) can tomato paste
1 (8 oz.) bottle clam juice
3 tbsp. parsley
1 tbsp. sugar
1 tbsp. oregano
1/2 tsp. basil
1/2 tsp. salt
1/8 tsp. pepper

In medium saucepan cook garlic in oil until tender; add reserved clam liquid and remaining ingredients except clams. Simmer, uncovered for 30 minutes; stirring occasionally. Add clams, heat through. Serve over linguini with grated Parmesan or Romano cheese. Serves 4 to 6.