Red Clam Sauce

1 ea Onion; Md, Chopped

1 ea Clove Garlic; Minced

2 tb Olive Oil

13 oz Clams; Minced, 2 Cns

6 oz Tomato Paste; 1 Cn

1 c Water

2 tb Lemon Juice

1 tb Fresh Parsley; Chopped

1 ts Sugar

1/4 ts Rosemary

1/4 ts Thyme; Ground

Saute the onion and garlic in the oil in medium skillet, add the clams and their juice, the tomato paste, water, lemon juice, parsley, sugar, rosemary and thyme. Simmer, uncovered, for 15 minutes. Serve over cooked linguine or other pasta (8 oz) with grated Parmesan Cheese, if desired.