2 cloves garlic
1 tablespoon olive oil
1 (30 ounce) jar lowfat, thin spaghetti sauce (no chunky vegetables)
3/4 cup clam juice
3 drops Tabasco sauce
3 (6.5 ounce) cans minced clams, drained
6 cups cooked linguine (approx. 4 cups uncooked)

Cook pasta according to package directions. Heat oil in a saucepan over medium heat until hot. Add garlic and lightly saute. Add tomato sauce, clam juice and Tabasco sauce and simmer for 5 minutes. Add clams and simmer another 5 minutes, stirring occasionally. Spoon sauce over hot linguine, toss well to coat and sprinkle with chopped parsley if desired.

Makes 6 Servings
Serving Size: 6 ounces clam sauce and 8 ounces pasta