1 (2 lb.) can tomatoes, diced, with liquid
1 tbsp. tomato paste
1/2 tsp. oregano
1/2 tsp. dried basil
1/2 tsp. black pepper
1 tbsp. olive oil
1/4 tsp. cider vinegar
3/4 lb. fresh mushrooms, thinly sliced
2 (15 oz.) cans airtchoke hearts, drained & cut in half if necessary
3 lb. clams, soaked, cleaned & steamed (can substitute three 6 1/2 ounce cans
chopped clams for fresh)
1 lb. linguine, cooked al dente
1/4 c. finely chopped fresh parsley

In stock pot, combine tomatoes, tomato paste, oregano, basil, black pepper, olive oil and vinegar. Heat just to boiling (do not boil). Reduce heat and simmer, uncovered, 30 minutes.

Add mushrooms and simmer 10 minutes.

Add artichoke hearts and clams. Heat.

Divide pasta into bowls. Ladle sauce over pasta. Sprinkle with parsley.

8 servings.