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1. Bring clam juice and wine to boil in saucepot. Add clams; cover and cook until shells open, 5 to 6 minutes. Transfer clams to bowl with slotted spoon; cool. Remove clams from shells and coarsely chop. (Discard any unopened clams.) Add onions, carrots, celery, garlic, thyme, and red pepper to clam juice. Simmer over medium heat until vegetables are tender, 25 minutes. Stir in chopped clams, parsley, oil, and salt. Toss sauce with hot pasta in large serving bowl. Makes 6 servings.