For the pasta, bring 3 quarts water to a boil in a large pot.
While water is coming to a boil, prepare sauce. Heat all but 1 tablespoon of olive oil in a large skillet over medium heat and sauté' garlic, onion, green pepper, and carrots for 5 minutes or until vegetables are crisp tender.
Add tomatoes, clams plus clam juice, parsley, thyme and black pepper. Stir and simmer for 10 minutes.
While vegetables are simmering, cook pasta, according to package directions, until al dente. Drain and toss with remaining 1 Tablespoon. olive oil. Serve with the clam sauce. Yield: 4 servings.
Stir in a few tablespoons of prepared pesto sauce immediately before serving.
This clam pasta is great served with French bread and a tossed salad.
You can use sautéed shrimp as an alternative
Enjoy! Vince and Barbara Sarao