Pepper's Notes: Since we don't like dishes too spicy, I cut back on the red pepper and added the onion because we like them and the sugar because I prefer a sweeter tomato taste. The canned tomatoes did not take anything away from the flavor.. Serve with garlic toast and nice green salad and a light wine.

3	(6 1/2 oz.) cans	minced clams, undrained
1	tbl.	olive oil
2	cloves	garlic , minced
1 1/2	cups	chopped tomato (I used a 14.5 oz. can of diced tomatoes)
1/2	cup	onion, chopped (my addition)
2	tbl.	minced fresh parsley
1	tea.	crushed red pepper (I used only 1/8 tea. and it was still hot and spicy)
1/2	cup	dry white wine (I used a sauterne)
1	tbl.	sugar (my addition)
4	cups	hot cooked fettuccine (about 8 oz. uncooked pasta)
2	tbl.	chopped fresh basil (I used a tad more since we love basil)

• Drain clams in a colander over a bowl, reserving liquid.
• Heat oil in a large nonstick skillet over med. heat. Add garlic, cook 30 seconds, stirring constantly.
• Add tomato, parsley, onion, sugar and pepper, cook 1 min. Add wine, cook 30 seconds.
• Add reserved clam liquid and pasta, tossing to coat, cook 3 min. or until liquid almost evaporates, stirring frequently.
• Stir in clams and basil.
• Serve immediately

  Yield 4 servings (serving size = 1 cup)