Pasta with Clam Sauce

1 teaspoon olive oil
1/3 cup onion, chopped
1/4 cup green bell pepper, chopped
2 cloves garlic, minced
3 cups tomatoes, peeled, seeded and chopped
    or 2 14-ounce cans chopped tomatoes
8 ounce can tomato sauce
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
10 3/4 ounce can clams, minced
1/4 cup parsley, chopped
8 ounces angel hair pasta (cappellini)

Add oil to nonstick pan.  Saut onion, green pepper over medium-high heat until tender.  Add garlic and saut 1 minute longer.  Stir in tomato and next 3 ingredients.  Cover, reduce heat and simmer 20 minutes.  Drain clams, preserving juice.  Add juice to tomato mixture and simmer an additional 5 minutes.  Stir in clams and parsley and cook 5 minutes.  Remove from heat and keep warm.  Cook pasta, drain, and place in a large bowl.  Add sauce and toss gently.  Serve immediately.