Drain clams, reserving 1 cup clam juice; set clams aside.
Heat oil in large non-stick frypan over medium-high heat. Add minced onion, carrot and garlic; saute 3 minutes; add reserved clam juice, tomatoes, capsicum, salt, black pepper and chilli flakes and bring to boil. Reduce, heat and simmer 20 minutes or until slightly thickened.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Remove sauce from heat, stir in clams, parsley and basil. Pour over pasta and gently toss.