Linguine With Clams And Artichokes In Red Sauce

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2 tablespoons olive oil

2 tablespoons diced shallots

2 garlic cloves, minced

1/3 cup dry white wine

1/4 teaspoon black pepper

1 (26-ounce) jar tomato-basil pasta sauce

1 (14-ounce) can quartered artichoke hearts, drained

1 (10-ounce) can baby clams, undrained

2 tablespoons chopped fresh or 2 teaspoons dried basil

2 tablespoons finely chopped fresh parsley

4 cups hot cooked linguine (about 8 ounces uncooked pasta)

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