INGREDIENTS
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2 tablespoons olive oil
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1 cup chopped onions
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1/2 cup chopped celery
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1/2 cup chopped carrots
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Salt
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Crushed red pepper
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1 tablespoon chopped garlic
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1 cup dry white wine
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3 cups peeled, seeded and chopped Roma tomatoes
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3 sprigs of fresh thyme
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2 tablespoons finely chopped fresh oregano leaves
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3 cups clam juice
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8 dozen littleneck clams, scrubbed
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1 pound fresh angel hair pasta
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Drizzle extra-virgin olive oil
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1/2 cup chiffonade fresh basil leaves