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

Drain clams, reserving 2 cups liquid, set clams aside. Slowly heat oil in medium saucepan. Add garlic and cook until golden. Remove from heat. Add parsley, oregano, basil, salt, pepper, tomatoes, tomato sauce, and reserved clam liquid; mix well.

Simmer, uncovered, 45 minutes, stirring occasionally. Add clams, reheat. Serve hot over spaghetti. Serves 12.