36-40 littleneck or mahogany clams, cleaned & scrubbed
2 lg. onions, peeled, halved & thinly sliced
1 green pepper, seeded & chopped
1/4 tsp. crushed red pepper
3/4 c. dry white wine
1/2 c. water
2 tbsp. chopped fresh garlic
1 1/2 c. chopped canned tomatoes in heavy puree
8 tbsp. unsalted butter, cut up
3 scallions, trimmed & cut into 2" strips (for garnish)
1 lemon, cut into 6 wedges (for garnish)

Set the oven at 500 degrees. Place the clams in one layer in a baking dish. Sprinkle the onions, green pepper and crushed red pepper over the clams. Add the wine, water and garlic. Add spoonfuls of the tomatoes here and there and dot with butter. Roast the clams for 9 minutes. Turn them and roast for 9 or 10 minutes more, or until they pop open. Discard any that do not open.

To serve, place 6 clams in each of 6 shallow bowls. Divide the broth among them. Garnish with scallions and serve at once with lemon wedges. May be doubled and served as a main course. Spoon clams and their liquid over linguini.