Clam Chowder with Pasta

• 1/4 cup olive oil
• 3 tablespoons parsley leaves chopped
• 4 each garlic cloves chopped
• 2 each scallions, spring or green onions chopped
• 1 each red hot chili pepper, dried seeded, chopped
• 1 pound clams shucked
• 1 can tomatoes imported pear-shaped
• 1/2 cup white wine dry
• 1 cup ditalini uncooked
• 8 cups water
• 1/2 teaspoon black pepper
• 1 1/2 teaspoons salt

1. Heat oil in a 4-quart Dutch oven over medium-high heat.
2. Saut?
3. parsley, garlic, onions and chile in oil.
4. Stir in clams.
5. Cover and cook for 5 minutes.
6. Process tomatoes in food processor or blender until finely chopped.
7. Stir tomatoes, water, wine, salt and pepper into clams.
8. Heat to boiling.
9. Reduce heat.
10. Cover and simmer for 40 minutes, stirring occasionally.
11. Stir in ditalini.
12. Cover and cook for 10 minutes or until ditalini are tender.

olive oil, parsley, garlic, scallions, red hot chili pepper, tomatoes, white wine, ditalini uncooked, water, black pepper, salt

Taken from recipeland.com/recipe/v/clam-chowder-pasta-42071 (may not work)