Spaghetti with Clam Sauce

Put a large pot of water on to boil. Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Add tomatoes and garlic; cook, stirring, until the tomatoes have softened, about 3 minutes. Stir in wine and clam liquid; bring to a simmer. Reduce heat to low and simmer for 5 minutes. Stir in parsley, basil and clams and heat through. Season with salt and pepper.

Toast pine nuts in a small dry skillet over medium heat, stirring, until golden, 3 to 4 minutes.

Meanwhile, cook pasta in the boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and add to the pan with the sauce. Toss to coat. Sprinkle with the pine nuts and serve immediately.