Linguine with clam sauce

This is one of my favorite recipes to make during Lent. It comes from the best cookbook ever, Betty Crocker's new cookbook. If you can only own one cookbook, this is the only one you need. (I don't know why it's called the "new" cookbook, because that's been the name of it for a million years.)

I serve this with a nice salad and some garlic bread. There would be wine if I weren't on the Lenten wagon.

Linguine with Red Clam Sauce
A seafood and pasta lover's fix-it-fast feast.
Prep Time: 15 min
Total Time: 50 min
Makes: 6 servings

12 ounces uncooked linguine
1/4 cup olive or vegetable oil
3 garlic cloves, finely chopped
1 can (28 oz) Progresso® whole peeled tomatoes with basil (Italian style), drained, chopped
1 small red chili, seeded and finely chopped
1 pint shucked fresh small clams, drained and liquid reserved
1 tablespoon chopped fresh parsley
1 teaspoon salt

1. Cook and drain linguine as directed on package.
2. While linguine is cooking, heat oil in 3-quart saucepan over medium-high heat. Cook garlic in oil, stirring frequently, until golden. Stir in tomatoes and chili. Cook 3 minutes, stirring frequently.
3. Stir in clam liquid. Heat to boiling; reduce heat. Simmer uncovered 10 minutes.
4. Chop clams. Stir clams, parsley and salt into tomato mixture. Cover and simmer about 15 minutes, stirring occasionally, until clams are tender. Serve over linguine.