White Wine-Tomato-And-Clam Pasta

• 1 1/2 teaspoons minced fresh garlic
• 2 tablespoons olive oil
• 1/2 cup dry white wine
• 2 (14 1/2-ounce) cans petite diced tomatoes, undrained
• 2 tablespoons chopped fresh or 1 teaspoon dried basil
• 1 tablespoon chopped fresh or 1/2 teaspoon dried oregano
• 1 teaspoon sugar
• 1/4 teaspoon freshly ground black pepper
• 12 ounces uncooked thin spaghetti
• 1 (4-ounce) block mozzarella cheese, shredded
• 1/3 cup freshly grated Parmesan cheese
• 2 (6.5-ounce) cans chopped clams, drained
• Toppings: chopped fresh basil, freshly grated Parmesan cheese

1. Saute garlic in hot oil in a large skillet over medium heat 1 minute or until lightly browned. Carefully stir in wine and next 5 ingredients; bring to a boil. Reduce heat to medium low, and simmer, stirring occasionally, 20 minutes or until thickened.
2. Cook pasta according to package directions; drain. Stir together hot pasta, mozzarella cheese, and 1/3 cup Parmesan cheese in a large serving bowl, tossing to coat until cheeses start to melt. Stir clams into tomato sauce; pour tomato sauce over pasta mixture, and toss to combine. Serve immediately with desired toppings.

fresh garlic, olive oil, white wine, tomatoes, basil, oregano, sugar, freshly ground black pepper, thin spaghetti, mozzarella cheese, parmesan cheese, fresh basil

Taken from www.myrecipes.com/recipe/white-wine-tomato-and-clam-pasta (may not work)