Pasta with Clam Sauce
1 teaspoon olive oil
1/3 cup onion, chopped
1/4 cup green bell pepper, chopped
2 cloves garlic, minced
3 cups tomatoes, peeled, seeded and chopped
or 2 14-ounce cans chopped tomatoes
8 ounce can tomato sauce
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
10 3/4 ounce can clams, minced
1/4 cup parsley, chopped
8 ounces angel hair pasta (cappellini)
Add oil to nonstick pan. Saut onion, green pepper over medium-high heat until tender. Add garlic and saut 1 minute longer. Stir in tomato and next 3 ingredients. Cover, reduce heat and simmer 20 minutes. Drain clams, preserving juice. Add juice to tomato mixture and simmer an additional 5 minutes. Stir in clams and parsley and cook 5 minutes. Remove from heat and keep warm. Cook pasta, drain, and place in a large bowl. Add sauce and toss gently. Serve immediately.
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