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Linguine with Clams and Artichokes in Red Sauce

Randy Mayor
Yield 4 servings (serving size: 1 cup sauce and 1 cup pasta)
A reader and her husband got so excited after eating this dish that they ran over to the computer and typed up the recipe. If you're entertaining, this is the perfect meal. It's fast, easy, and impressive.

Ingredients

  • 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)

Nutrition Information

  • calories 434
  • caloriesfromfat 19 %
  • fat 9.2 g
  • satfat 1.3 g
  • monofat 5.4 g
  • polyfat 1.6 g
  • protein 12.9 g
  • carbohydrate 65.6 g
  • fiber 6 g
  • cholesterol 31 mg
  • iron 6.4 mg
  • sodium 957 mg
  • calcium 297 mg

How to Make It

  1. Heat the oil in a large saucepan over medium-high heat. Add the shallots and garlic, and sauté 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.