Grandma Bee'S Red Clam Sauce

• 1 c. dry red wine (more or less to taste)
• 1 c. sun-dried tomatoes (dried and boil 10 minutes to soften)
• 1 can (small) tomato paste
• 2 large cans plum tomatoes (whole)
• 3 small cans clams
• 1 bottle clam juice
• 3 sticks celery
• 1 small/medium onion
• 2 tsp. oregano (dried)
• 1 tsp. red pepper flakes
• 3 Tbsp. basil (dried)
• 1/2 c. chopped parsley (fresh)
• 6 cloves garlic

1. All tomatoes, celery, onion, garlic and parsley to be chopped fine.
2. Saute garlic, onion and celery; do not brown. Saute until tender.
3. Add the plum tomatoes, tomato paste, wine, clam juice, oregano, basil, pepper flakes (takes more for really hot) and sun-dried tomatoes (did you remember to soften first and dice fine).
4. Simmer all ingredients 35 to 45 minutes.
5. Add clams and parsley.
6. Simmer 10 minutes. Serve immediately over fresh pasta with French bread.
7. Serves 4 to 6.

red wine, tomatoes, tomato paste, tomatoes, clams, clam juice, celery, onion, oregano, red pepper, basil, parsley, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=882146 (may not work)