1 (10-ounce) can baby clams, undrained. 2 tablespoons diced shallots. Add the pasta to the artichokes, together with a spoonful or two of the pasta water to loosen the sauce if necessary. Pasta Shells with Artichoke-Clam Sauce In this aromatic dish, shell-shape pasta is dressed in a light tomato and clam sauce with artichoke hearts. Saute onion and garlic until soft and straw colored. 1 (14-ounce) can quartered artichoke hearts, drained. Toss together and cook over a low heat for 2 minutes. Stir in oregano, basil, hot … Add clams with juice, langostinos, artichoke hearts (drained and quartered). Ingredients 2 tablespoons olive oil.

Cook the pasta in a large pan of boiling salted water until al dente, then drain, reservering a little of the cooking water. 2 garlic cloves, minced.

1 (26-ounce) jar tomato-basil pasta sauce. 1/4 teaspoon black pepper.

1/3 cup dry white wine. Add the clams to artichokes with their cooking juices.