Linguine with Clams and Artichokes in Red Sauce

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)

Preparation

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.