3 cloves of garlic, mashed
1 small onion, diced
1/3 c olive oil
1 t salt
1/2 t red pepper flakes
1 28 oz can crushed tomatoes (I like a lot of texture in sauce, substitute sauce if preferred)
1 6 oz can tomato paste
1 t parsley
1 10 oz can clams
1 lb spaghetti
Sautee garlic and onion in olive oil, adding salt to draw moisture out of the onion. Stir in pepper flakes, and cook until onion is translucent.
Add crushed tomatoes with liquid and tomato paste. Stir well to combine. Simmer 30 minutes.
Prepare spaghetti according to package directions.
Stir in parsley and clams with clam juice. Cook until heated through; serve on top of spaghetti.