Ingredients
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1 lb linguine
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4 tbsp olive oil
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2 tbsp minced garlic
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1 tsp dried oregano
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1/2 tsp crushed red pepper
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1 (6 oz) can tomato paste
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2 (6.5 oz) cans chopped clams in clam juice (do not drain)
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2 tbsp thinly sliced fresh basil
Steps
1
Heat a large pot of salted water to a boil on high. Cook the linguine according to package directions. Reserve ½ cup cooking water.
2
Meanwhile, in a 12-inch skillet, heat the oil on medium. Add the garlic, oregano, and crushed red pepper. Cook 30 sec., stirring often. To skillet, add the tomato paste and cook on medium-high 1–2 min., stirring constantly.
3
Stir in the clams. Cook 2 min., until clams are hot, stirring often. Add drained linguine and reserved cooking water, and toss to coat. Season with salt and pepper to taste. Garnish with the basil.
