Linguine With Roasted Tomato Clam Sauce

• 8 ounces linguine
• 1 tablespoon olive oil
• 2 tablespoons garlic, minced
• 14 cup dry white wine
• 3 fresh tomatoes, chopped
• 1 (10 ounce) can baby clams
• 23 cup roasted tomatoes, pureed into a paste
• 12 teaspoon dried basil
• 12 teaspoon dried oregano
• 14 teaspoon crushed red pepper flakes
• 14 teaspoon black pepper
• 1 teaspoon capers

1. Cook pasta according to package directions.
2. Meanwhile, heat olive oil in a large skillet over medium-high heat.
3. Saute garlic until lightly browned.
4. Add wine, tomatoes, clams and their liquid.
5. Bring to a simmer.
6. Add basil, oregano, red pepper flakes, black pepper and capers.
7. Stir in roasted tomato puree.
8. Cook at a simmer until flavors blend and sauce is heated through, about 10 minutes.
9. Toss with hot pasta and serve with fresh parmesan, if desired.

linguine, olive oil, garlic, white wine, tomatoes, baby clams, tomatoes, basil, oregano, red pepper, black pepper, capers

Taken from www.food.com/recipe/linguine-with-roasted-tomato-clam-sauce-215836 (may not work)