Red Clam Sauce for Pasta

I have not yet tried this, but it is from an overdue library book (From Our Mothers' Kitchens) and I want to return the book tomorrow, so need to get the recipes I want to try copied down, pronto. I have always liked a white clam sauce, but this sounds like a great variation.

• Ready In: 25 mins
• Serves: 3

Ingredients

• 1⁄4 cup olive oil
• 2  cloves garlic, minced
• 1  cup  minced celery
• 1  green bell pepper, seeded and minced
• 1  onion, minced
• 2 (5 ounce) cans baby clams, drained and chopped
• 3  cups  tomato-based  pasta sauce (homemade or your favourite from a jar)

Directions

1. In a heavy saucepan, heat oil over medium heat and cook garlic, celery, green pepper and onion, stirring often, until tender; this will take about 10 minutes.
2. Stir in clams and tomato sauce, and bring to a boil.
3. Reduce heat and simmer, for only a few minutes, just to let flavours blend.
4. Serve over hot pasta; linguine is recommended.