Steamed Clams and Tomatoes with Angel Hair Pasta

1 9oz. pkg. fresh angel hair pasta
1 tbsp. olive oil
1 cup chopped tomato
1 tbsp. bottled minced garlic
1/4 tsp. crushed red pepper
1/3 cup dry white wine
1 8oz. bottle clam juice
2 dozen littleneck clams, scrubbed
1 tbsp. butter
4 tsp. chopped fresh parsley

Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.

Heat oil in a large nonstick skillet over medium-high heat. Add tomato, garlic,
and pepper to pan; sauté 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 evenly with clams, broth, and parsley.

4 servings