How to make it

  • Drain clams, reserving liquid. Set aside.
  • In 3 quart pan, heat oil.
  • Add onion and garlic; cook until tender but not brown.
  • Add reserved liquid, tomatoes, tomato paste, salt, red pepper and thyme. Heat to boiling, reduce heat.
  • Simmer, uncovered, 25 to 30 minutes or until sauce is thickened.
  • Meanwhile, cook pasta according to package directions, drain.
  • Add clams to sauce and heat thoroughly.
  • Toss hot pasta with sauce, serve immediately.

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