In a hot saute pan, add oil and heat. Add garlic and fry for 2 minutes. Add crushed red pepper and clams and saute for 2 minutes. Add white wine and cook until wine reduces slightly, about 3 minutes. Add tomato sauce and cover and cook until clams open. Add parsley, salt and pepper and oregano or basil. Add pasta to the clam sauce and toss. Pour pasta into a large pasta bowl. Garnish with Parmesan cheese and serve with crusty bread.
Heat oil in a large skillet and saute onions, garlic, salt, and white pepper 3 minutes. Add tomatoes and basil; cook, stirring, 3 minutes. Stir in stock and 18 turns black pepper; simmer 2 minutes. Season with sugar if acidic and cook 1 minute.