2 tbsp. olive oil or vegetable oil
1/4 c. minced onion
1 garlic clove, minced
1/2 c. clam juice
1/4 c. white wine
2 (6 1/2 oz.) cans minced clams (drain one, reserve liquid from the other)
2 c. canned peeled plum tomatoes
3 tbsp. tomato paste
1/2 tsp. salt
1/8 tsp. pepper
1 lb. linguine
1 tbsp. chopped parsley

Heat oil over medium heat. Saute onion and garlic until soft. Add clam juice and wine. Simmer for 2 minutes. Stir in clam liquid and next 4 ingredients. Simmer about 25 minutes until thickened. Cook linguine according to package directions. Add clams and parsley to sauce. Cook for 5 minutes longer. Serve over linguine.