Ingredients2 Tbsp. olive oil
1 large onion, finely chopped
3 cloves garlic, crushed
1 (14 oz) can chopped tomatoes
1 Tbsp. tomato paste
1/4 tsp. oregano
salt and pepper to taste
3 c. fish or vegetable stock
2/3 c. red wine
1/2 c. tubetini
1 (5 oz) can clams in natural juice, do not drain
1 Tbsp. parsley
Directions
Heat oil in a large saucepan. Cook the onion gently for 5 minutes, stirring frequently until softened. Add garlic, tomatoes, paste, seasoning, wine, stock and salt and pepper. Bring to a boil. Lower heat and simmer half covered for 10 minutes, stirring often.
Add pasta and continue simmering, uncovered, for about 10 minutes until pasta is al dente. Stir occasionally, to prevent pasta from sticking.
Add clams and juice and heat through for 3-4 minutes. Add more stock as necessary, Do not boil, clams will be tough.
Remove from heat, stir in the parsley and adjust seasoning. Serve hot with fresh ground pepper and Italian bread.
