In a large saucepan, heat the oil over medium heat. Add the onions, celery, and carrots. Season with salt and crushed red pepper. Sauté for 2 minutes. Stir in the garlic and continue to cook for 1 minute. Deglaze the pan with the wine and bring to a simmer. Cook for 1 minute. Add the tomatoes and herbs. Season with salt and crushed red pepper. Continue to cook for 3 to 4 minutes. Stir in the clam juice and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes. Stir in the clams, cover and continue to cook for 8 to 10 minutes or until the clams completely open their shells. Bring a pot of salted water to a boil. Add the pasta and cook until tender, about 4 to 6 minutes. Remove and drain the pasta.
Toss with olive oil and salt. In a large mixing bowl, toss the pasta with the tomato sauce and basil. Season with salt and mix well. Mound onto serving plates. Drizzle each plate with olive oil.
Yield: 4 to 6 servings