Cavatelli With Red Clam Sauce

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12 ounces cavatelli

2 tablespoons olive oil

1 large red onion, chopped

4 cloves garlic, chopped

1 bottle (8 ounces) clam juice

1/2 cup white wine

1 can (14 ounces) stewed tomatoes

36 littleneck clams, scrubbed

1 cup packed fresh sage, chopped

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