20-Minute Linguine With Clam Sauce

Ingredients:

12 oz. Linguine
19 oz. can Italian Style Stewed Tomatoes
14 oz. can Baby Clams, drained
1 tsp. Balsamic Vinegar
Salt, pepper to taste
2 tbsp. Fresh Basil, chopped
¼ cup Parmesan Cheese, grated

Method:

Cook pasta on a large pot of boiling salted water for 10 minutes or until al dente. Drain well.
Meanwhile, in a deep skillet, bring tomatoes to a boil over medium-high heat. Cook, stirring and breaking up the larger chunks, 3 to 5 minutes or until slightly thickened. Add clams and vinegar; return to boil. Add salt, pepper and basil.
Toss pasta with sauce. Sprinkle with parmesan.