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1
Scrub the clams with a stiff brush and rinse well under cold running water.
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2
Place clams in a Dutch oven with 1 cup red wine over medium high heat.
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3
Cook for about 10 minutes or so or until the clams open.
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4
Discard any clams that did not open.
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5
Remove the clams from their shells and chop coarsely, reserve some clams in shell to serve with the spaghetti.
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6
Keep clam broth in reserve.
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7
Coarsely chop the plum tomatoes, set aside in a bowl.
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8
In a stock pot, heat the olive oil over medium heat.
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9
Add the onion and garlic; saute for a few minutes until limp and translucent, not brown.
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10
Add the tomato paste and cook for a few minutes, stirring constantly so that the paste does not burn.
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11
(It will burn quickly.)
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12
Add red wine, tomatoes, salt, pepper and the reserved broth.
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13
Add oregano, parsley and basil.
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14
Bring to a rapid boil, then lower heat and simmer for about 1/2 hour to allow the flavors to mingle and the tomatoes to cook.
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15
Adjust the thickness of the sauce by adding water if it is too thick.
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16
Add the chopped cook clams.
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17
Serve the reserved clams atop bowls of spaghetti with plenty of sauce and crusty Italian bread to sop up the tasty sauce.
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18
Please, no cheese on this seafood dish.
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19
Spoils the taste of the clams.
