It starts, like almost everything we make for dinner, with onions and garlic. In this case, two large onions and about ten cloves of garlic, chopped and sauteed. Then about a cup of red wine — because we had some that was past its prime — along with clam juice and a 28-ounce can of chopped tomatoes. Some oregano and crushed red pepper rounded it out, and we cooked it down to sauce consistency. At the very end, we added our clams (about 3 cups chopped), some frozen peas (one to two cups), and what remained of the bunch of cilantro that was on its last legs in the crisper.
We served it with whole -wheat pasta (get the kind with only one ingredient: whole durum wheat), topped with a little parmesan cheese.