Heat oil and butter in a large pot over medium-high heat. Add garlic and scallions; cook, stirring frequently, until soft, 2 to 4 minutes. Add clams and tomatoes, both with their juice, and wine. Bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally and breaking up the tomatoes, until reduced by one-third, 30 to 35 minutes. Add parsley, crushed red pepper and pepper. Cook, stirring, for 3 minutes more.
Meanwhile, cook pasta according to package directions for al dente. Drain.
479 calories;16 g fat(4 g sat); 7 g fiber; 53 g carbohydrates; 32 g protein; 56 mcg folate; 121 mg cholesterol; 4 g sugars; 0 g added sugars; 2,337 IU vitamin A; 27 mg vitamin C; 212 mg calcium; 39 mg iron; 755 mg sodium; 544 mg potassium
Iron (217% daily value), Vitamin A (47% dv), Vitamin C (45% dv), Calcium (21% dv)
Carbohydrate Servings: 3½
Exchanges: 3 lean protein, 3 starch, 2 fat, ½ vegetable