Source: dLife

A traditional clam and pasta dish updated with sun dried tomatoes and fresh parsley.

Servings

2 tbsp olive oil
1 large onion , finely chopped
2 medium garlic cloves , crushed
14 oz canned unsalted diced tomatoes
1 tbsp sun-dried tomato paste
1 tsp sugar
0.5 tsp ground oregano
0.5 tsp ground rosemary
3 cup low sodium vegetable broth , or fish stock
0.67 cup red wine
2 oz pasta shells
5 oz minced canned clams
2 tbsp chopped parsley (plus a few whole leaves to garnish)
1 pinch salt and pepper

1 Heat the oil in a large pan. Add garlic, tomatoes, tomato paste, sugar, herbs, broth, and wine, with salt and pepper to taste. Bring to boil. Lower the heat, partially cover pan and simmer for 10 minutes. Cook the onion gently for 5 minutes or until softened.
2 Add the pasta and simmer, uncovered, for 10 minutes, or until al dente. Stir occasionally, so pasta doesn't stick.
3 Add the clams and their juice to the soup and heat through for 3-4 minutes. Do not allow it to boil, or the clams will become tough.
4 Remove from heat, stir in the chopped parsley and adjust seasonings.
5 Serve hot, sprinkle with coarsely ground black pepper and parsley leaves.

You can use any pasta, even spaghetti, just break into small pieces.