Linguine With Red Clam Sauce

• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 (28 ounce) can Italian tomatoes, chopped, juice reserved
• 2 teaspoons dried oregano
• 2 (7 1/2 ounce) cans baby clams, undrained
• 14 cup dry white wine or 14 cup clam juice
• 1 tablespoon lemon juice
• 18 teaspoon cayenne pepper
• 14 teaspoon black pepper
• 8 ounces linguine, cooked, warm

1. Saute garlic in oil in a medium saucepan until tender.
2. Stir in tomatoes and their liquid and the oregano; heat to boiling.
3. Reduce heat and simmer, uncovered, until mixture is a medium sauce consistency, about 10 minutes.
4. Stir in undrained clams, wine, lemon juice, cayenne and black pepper.
5. Simmer, uncovered, until clams are cooked, 5-7 minutes.
6. Toss with linguine and serve.

garlic, olive oil, italian tomatoes, oregano, baby clams, white wine, lemon juice, cayenne pepper, black pepper, linguine

Taken from www.food.com/recipe/linguine-with-red-clam-sauce-337335 (may not work)