Spaghetti With Red Clam Sauce

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8 ounces spaghetti

2 dozen cherrystone clams, scrubbed

1 tablespoon olive oil

2 cloves garlic, minced

1 small onion, chopped

3 cups canned peeled plum tomatoes, drained and chopped

2 tablespoons minced fresh parsley

1/2 teaspoon dried oregano

1/8 teaspoon ground black pepper

1/4 cup tomato paste

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