Fettuccine with Clams and Tomato Sauce

• 2 tablespoons olive oil
• 1 cup chopped onion (1 small)
• 3 garlic cloves, minced
• 2 cups low-sodium tomato juice
• 1/2 cup dry white wine
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper
• 48 littleneck clams in shells, scrubbed (about 2 3/4 pounds)
• 1 (28-ounce) can diced tomatoes, undrained
• 1/4 cup chopped fresh parsley
• 4 cups hot cooked fettuccine (about 8 ounces uncooked pasta

Heat oil in a large Dutch oven over medium heat. Add onion and garlic; cook 4 minutes or until onion is tender, stirring occasionally. Add juice and next 5 ingredients (through tomatoes); bring to a boil. Cover, reduce heat, and simmer 8 minutes or until shells open. Remove clams from pan. Discard any unopened shells. Add parsley to pan; cook until liquid is reduced to 4 cups (about 15 minutes). Serve clams and sauce over pasta.