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Pasta with Clams & Brandy

6 tbsp. olive oil
1 cup chopped green pepper
2 tbsp. finely chopped parsley
2 cloves garlic, finely chopped
4 cups tomatoes strained
1 tbsp. dried basil
1 tsp. oregano
salt & pepper
1 dozen small fresh clams, in shells
1 pound Rigatoni
3/4 pound shrimp, shelled, de-veined and cut into 1/2" pieces
2 tbsp. butter
1/2 cup brandy

Place olive oil, peppers, parsley, garlic and tomatoes, basil, oregano,
in a medium saucepan. Add salt & pepper to taste. Cover, and cook for 20
minutes, stirring occasionally. Add clams, raise heat, and cook until
clams open. As soon as the clams open remove them from the sauce. Continue
to cook for 5 minutes over moderate heat. Preheat oven to 450 degrees F.
Remove the clams from the shells, discard the shells and cut each clam
into 2-3 pieces.
Bring 4 quarts of salted water to a boil. Add the pasta, and stir with
a wooden spoon. As soon as water comes back to a boil, drain pasta.
Put drained pasta into a baking pan. Add sauce, clams, shrimp, brandy
and butter. Cover tightly and place in oven. Bake pasta, stirring often,
until it is tender but firm to the bite.
Serves 6

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