Instructions: Heat oil in large nonstick saucepan over medium heat until hot. Add shallots and garlic. Cook, covered, 2 minutes.

Drain clams; reserve 1/2 cup juice. Add clams, reserved juice, Marinara Sauce, pesto and red pepper to saucepan. Cook 10 minutes, stirring occasionally.

Prepare linguine according to package directions, omitting salt. Drain. Spoon sauce evenly over each serving; top with parsley. Garnish with lemon slices and additional parsley, if desired.

For the Marinara Sauce: Heat oil in large skillet over medium heat. Add garlic; cook and stir 3 minutes. Stir in remaining ingredients. Bring to a boil. Reduce heat to low; simmer, uncovered, 10 minutes. (

Makes about 3 1/2 cups)

This recipe yields 4 servings.

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