Total Time: 30 minutes

Serves 4 / These simple ingredients come together to create a completely satisfying meal in a snap. Serving tip: Great with a crunchy whole-wheat baguette.

1 10-ounce can natural baby boiled clams

3 tablespoons extra-virgin olive oil

5 cloves garlic, peeled and minced

½ teaspoon crushed red pepper flakes

1 14.5-ounce can diced Italian tomatoes, undrained

1 tablespoon capers, rinsed and drained

¼ cup sliced black olives, rinsed and drained

1 tablespoon dried oregano

1 cup low-sodium vegetable or chicken broth

1/2 pound whole-wheat linguini

1. Drain clams and set aside. In a large skillet, heat olive oil over low heat. Add garlic and red pepper flakes; cook for 2 minutes. Add tomatoes (with juices), capers, olives, oregano, and salt and pepper. Cover and cook for 3 minutes.

2. Add clams to tomato sauce. Stir in broth. Cover and bring to a simmer. Cook until clams are heated through. Keep warm over low heat.

3. Meanwhile, cook linguine barely al dente. Drain and return to pot. Add clam sauce; toss over high heat, until linguini begins to absorb some of the sauce. Serve immediately.

PER SERVING: 392 cal, 30% fat cal, 14g fat, 2g sat fat, 50mg chol, 22g protein, 51g carb, 8g fiber, 729mg sodium