Linguine with Red Clam Sauce

Ingredients

• 2 teaspoons bottled garlic minced
• 19.5 ounce clams undrained chopped canned
• 0.3 teaspoon pepper red crushed
• 12 ounces pasta uncooked
• 2 teaspoons olive oil 
• 25.5 ounce marinara pasta sauce fat-free (such as Muir Glen)
• 2 tablespoons regular tomato paste 

Equipment

• bowl
• sauce pan
• sieve

Directions

1. Cook pasta according to package directions, omitting salt and fat.
2. Heat oil in a medium saucepan over medium heat.
3. Add garlic; saut 2 minutes. Stir in marinara sauce, tomato paste, and red pepper; bring to a simmer.
4. Drain clams in a sieve over a bowl, reserving liquid; set clams aside. Stir reserved clam liquid into marinara-sauce mixture. Simmer 10 minutes. Stir in clams, and simmer 3 minutes.
5. Serve pasta with sauce.