2 tbsp. olive oil
1 c. green peppers
1 tbsp. flour
2 (10 1/2 oz.) cans white clam sauce
1/4 c. dry vermouth or white wine
1/2 tsp. crushed thyme
1/2 tsp. oregano
1/4 tsp. salt
1/8 tsp. pepper
12 oz. white fish fillets (cod, haddock, sole), cut into chunks
2 tbsp. grated Parmesan cheese
1 (12 oz.) pkg. fettuccine

Heat olive oil until hot. Add green pepper. Saute until barely tender. Sprinkle with flour. Stir to blend. Add clam sauce, wine, thyme, oregano, salt and pepper. Simmer, uncovered for 10 minutes.

Add fish. Simmer, uncovered just until fish flakes easily when tested with a fork, about 2 minutes. Stir in cheese. Add fish sauce to cooked, warm fettuccine. Toss gently. 4-5 servings.