Linguine with Spicy Red Clam Sauce

Canned clams make this simple linguine and sauce recipe very easy. Of course, you can use fresh small clams if you prefer. Cook them for about five minutes or until the shells open, and discard any unopened shells. Use less crushed red pepper or don't add it if you prefer a milder sauce. Serve with garlic bread and green salad.
Prepare the pasta according to the instructions on the package, without adding salt or fat. Drain the water.Heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion, garlic, and crushed red pepper to the pan; simmer for 3 minutes or until the onion is lightly browned. Add the tomato paste and tomatoes; cook for 4 minutes or until thickened, stirring constantly. Add the clams; cook for 2 minutes or until completely warmed through. Remove from the heat; add the parsley, basil and oregano. Serve with pasta.