Vegetable cooking spray
1 tsp. olive oil
1 med. onion, chopped
1 clove garlic, minced
1/2 green pepper, chopped
1/3 c. chopped fresh parsley
2 (1/4 1/2 oz.) cans low-sodium tomatoes, undrained
2 (8 oz.) cans low-sodium tomato sauce
1 tsp. lemon juice
1 tsp. dried whole basil
1 tsp. dried whole oregano
1/4 tsp. garlic powder
1/4 tsp. pepper
1 dozen med. fresh clams in shells
1 lb. unpeeled med. fresh shrimp
6 oz. uncooked linguine or spaghetti

Coat a large skillet with cooking spray; add oil, and place over medium heat until hot. Add next 4 ingredients, and saute until tender.

Drain tomatoes, reserving 1/2 cup liquid; chop tomatoes. Add tomatoes, 1/2 cup reserved liquid, tomato sauce, lemon juice, and seasonings to sauteed vegetables; reduce heat, and simmer, uncovered, about 20 minutes or until thickened.

Scrub clams with brush under running water; set aside. Peel and devein shrimp; add clams and shrimp to sauce. Cover and simmer until clams open.

Cook linguine according to package directions, omitting salt; drain. Place on a warm platter, and top with sauce. Yield: 8 servings, 201 calories per serving.