1 medium onion, diced
1 teaspoon olive oil
1 (10 ounce) can baby clams, drained
2 teaspoons minced garlic
1 jar (26 to 32 ounce) lowfat spaghetti sauce
1 teaspoon dried basil leaves
1/2 teaspoon dried thyme leaves
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/2 pound raw medium shrimp, peeled and deveined
1/2 pound linguini, cooked and drained

In large saucepan, saute onion in hot oil until tender. Add clams and garlic, cook and stir for 1 minute. Stir in pasta sauce, basil, thyme, black pepper, and cayenne pepper. Heat until mixture comes to a boil, stirring occasionally. Add shrimp and reduce heat to medium. Cook until shrimp are pink and cooked through. Serve over linguini.

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