8 oz. linguine
1 T. olive oil
2 shallots, finely diced
4 cloves garlic, minced
1/2 yellow bell pepper, seeded and diced
1/2 tsp. crushed red pepper
1 tsp. black pepper
1-1/2 tsp. dried oregano, crumbled
32 littleneck clams, rinsed well, or two 6.5-oz. cans minced clams, undrained
1/2 C. dry white wine
1/2 C. bottled clam juice or fish stock
1 14.5-oz. can Italian-style stewed tomatoes, undrained
Fresh chopped basil, for garnish

Cook pasta in boiling salted water. Drain. Meanwhile, heat oil in a large skillet over high heat. Add shallots, garlic, and bell pepper; cook, stirring frequently, about 4 minutes. Stir in spices. Add clams, wine, clam juice, and stewed tomatoes. Cover and cook 3 minutes, shaking pot occasionally. Uncover; continue to cook until most clams open and sauce reduces somewhat, about 4 minutes. Arrange pasta in center of individual bowls; place several clams in each bowl. Ladle sauce over pasta. Garnish with fresh basil, if desired.

6 servings
Calories: 236 calories
Fat: 4g
Fiber: 3g