Steamed Clams And Tomatoes With Angel Hair Pasta

• 1 (9-ounce) package fresh angel hair pasta
• 1 tablespoon olive oil
• 1 cup chopped tomato
• 1 tablespoon bottled minced garlic
• 1/4 teaspoon crushed red pepper
• 1/3 cup dry white wine
• 1 (8-ounce) bottle clam juice
• 2 dozen littleneck clams, scrubbed
• 1 tablespoon butter
• 4 teaspoons chopped fresh flat-leaf parsley

1. Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
2. Heat oil in a large nonstick skillet over medium-high heat. Add tomato, garlic, and pepper to pan; saute 1 minute. Stir in wine and juice; bring to a boil. Add clams. Cover and cook 7 minutes or until shells open. Discard any unopened shells. Remove clams from pan with a slotted spoon; add butter to pan, stirring until butter melts. Place 1 cup pasta in each of 4 shallow bowls; top each serving with 6 clams, 1/2 cup broth, and 1 teaspoon parsley.

fresh angel hair pasta, olive oil, tomato, garlic, red pepper, white wine, clam juice, littleneck clams, butter, flatleaf

Taken from www.myrecipes.com/recipe/steamed-clams-tomatoes-with-angel-hair-pasta (may not work)