Sicilian Seafood Chowder

Heat oil in heavy large saucepan over medium-high heat.

Add onion, celery and bell pepper and saute until tender, about 7 minutes.

Add garlic, basil, thyme, pepper, oregano and crushed red pepper and cook 2 minutes.

Add clam juice and tomato sauce and bring to boil.

Reduce heat and simmer until slightly thickened, stirring occasionally, about 30 minutes.

(Chowder can be prepared to this point 1 day ahead; refrigerate.

Bring to simmer before continuing.) Cook orzo in medium saucepan of boiling water until tender but still firm to bite, stirring occasionally.

Drain. Rinse under cold water and drain.

Yields 6 servings.