Wash the clams by rubbing the shells together. Dice the tomato into 1cm cubes, mince the onion, and finely chop the garlic after removing its core. Remove the strings from the snap peas and cut them diagonally in half.

Boil a large pot of water, add salt (not listed in ingredients) and cook the spaghetti according to package instructions. Add the snap peas to the pot during the last minute of cooking. Drain well.

Heat olive oil and garlic in a large skillet until fragrant. Add the onion and sauté over low heat, then add the diced tomato and stir briefly. Add the clams and white wine, cover, and steam for 3–4 minutes until the clams open.

Add the canned tomato sauce to the skillet and mix. Once bubbling, season with salt and pepper to taste.