Linguine With Clams And Artichokes

• 1 (2 lb.) can plum tomatoes, diced
• 1 Tbsp. tomato paste
• 1/2 tsp. oregano
• 1/2 tsp. dried basil or 1/4 c. fresh
• 1/2 tsp. pepper
• 1 Tbsp. olive oil
• 1/4 tsp. cider vinegar
• 1/4 lb. fresh mushrooms, sliced
• 2 (15 oz.) cans artichoke hearts, drained
• 3 (6 1/2 oz.) cans clams, chopped
• 1 (1 lb.) linguine, cooked al dente

1. In stock pot, combine tomatoes, tomato paste, oregano, basil, pepper, oil and vinegar.
2. Heat to boiling.
3. Do not boil.
4. Reduce heat and simmer, uncovered, 30 minutes.
5. Add mushrooms and simmer 10 minutes.
6. Add artichoke hearts and clams.
7. Heat.
8. Divide pasta into serving dishes and ladle sauce over pasta.
9. Sprinkle with fresh chopped parsley (optional).

tomatoes, tomato paste, oregano, basil, pepper, olive oil, cider vinegar, fresh mushrooms, hearts, cans clams, linguine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=936445 (may not work)