Sunday, November 9, 2008

Linguine with Red Clam Sauce

12 ounces uncooked linguine
2 teaspoons olive oil
2 teaspoons bottled minced garlic
1/2 (25.5-ounce) bottle fat-free marinara pasta sauce
2 tablespoons sun-dried or regular tomato paste
1/4 teaspoon crushed red pepper
3 (6 1/2-ounce) cans chopped clams, undrained

Cook pasta according to package directions, omitting salt and fat.

Heat oil in a medium saucepan over medium heat. Add garlic; sauté 2 minutes. Stir in marinara sauce, tomato paste, and red pepper; bring to a simmer. Drain clams in a sieve over a bowl, reserving liquid; set clams aside. Stir reserved clam liquid into marinara-sauce mixture. Simmer 10 minutes. Stir in clams, and simmer 3 minutes. Serve pasta with sauce.

--Adapted from Cooking Light magazine

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