Try fresh, coarsely chopped tomatoes instead of canned if you have extra tomatoes on hand. You can use whole canned tomatoes with the juice-just break up the tomatoes during cooking with the back of a spoon.

RECIPE INSTRUCTIONS
1. Cook the pasta in boiling water according to package instructions. Spray some cooking oil into the water to prevent sticking.

2. While the pasta cooks, heat the oil in a non-stick skillet over medium heat. Sauté the garlic and onion until soft, approximately 4 minutes. Add the green pepper and sauté until tender, another 2 minutes. Add the tomatoes, clams, basil, oregano, capers and chili sauce. Bring to a boil, then simmer on medium heat, stirring occasionally, for 15 minutes or until thickened. Add the cheese and cook for 1 minute.

3. When the pasta is done, drain and place in a serving bowl. Pour the sauce over the pasta and toss with the fresh basil.

INGREDIENTS
12 oz linguini
2 tsp vegetable oil
2 tsp crushed fresh garlic
1 1/2 cups chopped onion
1 cup chopped green bell pepper
3 cups canned crushed tomatoes
1 can (5 oz) baby clams, drained
2 tsp dried basil
2 tsp dried oregano
1 Tbsp capers
1 tsp hot chili sauce (or to taste)
1/2 cup crumbled goat cheese
1/3 cup chopped fresh basil or parsley

NOTES
Nutritional Analysis per Serving

Calories 368
Protein 18 g
Fat 6 g
Saturated Fat 2 g
Carbohydrates 61 g
Cholesterol 21 mg
Sodium 296 mg
Fiber 4 g

Prep Time: 10 minutes
Cook Time: 22 minutes

Make Ahead: Prepare sauce up to a day in advance but don’t add cheese. Simmer until hot, add cheese, and cook 1 minute.

Serves 6