Spaghetti with Red Clam Sauce

2 (10 ounce) cans whole baby clams and liquid
1 cup minced onions
1 minced clove garlic
2 tablespoons olive oil
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (No. 2 1/2) can Italian tomatoes
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sweet basil
1/2 teaspoon oregano
1 tablespoon chopped parsley
1 pound spaghetti, cooked
Parmesan cheese (optional)

In a Dutch oven saute onions and garlic in oil until tender. Add tomato sauce, tomato paste, tomatoes, salt, pepper and basil. Cook, stirring occasionally, until mixture has cooked down about two-thirds and is very thick (about 2 hours).

Add clams and their liquid, oregano and parsley. Cook about 10 minutes longer.

Serve over hot spaghetti. Sprinkle with cheese if desired.

Makes 4 to 6 servings.