Capellini With Double Clam Sauce

• 6 ounces capellini, broken in thirds (extra, extra thin spaghetti)
• 1 (10 ounce) can baby clams
• 1 (10 1/2 ounce) can white clam sauce
• 1 (8 ounce) bottle clam juice
• 34 cup very hot water
• 1 tablespoon vegetable oil
• 1 medium ripe tomatoes, cut in chunks
• 12 cup sliced green onion

1. Put pasta in a 10 inch skillet.
2. Drain juices from cans of clams and clam sauce into skillet.
3. Add bottled clam juice, 1/2 cup hot water and the oil.
4. Cover and bring to boil over high heat.
5. Boil 3 minutes stirring often with fork to separate strands of pasta.
6. Add whole clams, drained clam-sauce mixture and remaining ingredients.
7. Reduce heat, cover and simmer 3 minutes until heated through and pasta is tender.
8. Stir in 1/4 cup hot water; serve immediately.
9. Add crusty bread and a green salad and you've got a tasty meal.

capellini, baby clams, white clam sauce, clam juice, very hot water, vegetable oil, tomatoes, green onion

Taken from www.food.com/recipe/capellini-with-double-clam-sauce-99135 (may not work)