Linguine With Clams And Artichokes In Red Sauce

• 2 tablespoons olive oil
• 2 tablespoons diced shallots
• 2 garlic cloves, minced
• 1/3 cup dry white wine
• 1/4 teaspoon black pepper
• 1 (26-ounce) jar tomato-basil pasta sauce
• 1 (14-ounce) can quartered artichoke hearts, drained
• 1 (10-ounce) can baby clams, undrained
• 2 tablespoons chopped fresh or 2 teaspoons dried basil
• 2 tablespoons finely chopped fresh parsley
• 4 cups hot cooked linguine (about 8 ounces uncooked pasta)

1. Heat the oil in a large saucepan over medium-high heat. Add the shallots and garlic, and saute 2 minutes or until tender. Add wine and next 4 ingredients (wine through clams); reduce heat, and simmer for 5 minutes. Stir in basil and parsley. Serve sauce over pasta.

olive oil, shallots, garlic, white wine, black pepper, tomatobasil pasta sauce, quartered artichoke hearts, baby clams, basil, fresh parsley, hot cooked linguine

Taken from www.myrecipes.com/recipe/linguine-with-clams-artichokes-red-sauce (may not work)