Coat a non-stick pot with cooking spray. Add the anchovy paste and garlic. Stir and cook for 2 minutes. Add the crushed red pepper flakes, tomatoes, and broth from the clams, white wine, tomato paste, and parsley. Bring to a simmer and cook for 10 minutes until slightly thickened.

Bring a large kettle of water to a boil and cook the linguine until al dente. Drain well.

Add the linguine and clams to the sauce and reheat. Serve immediately.

This recipe yields 6 servings.

Exchanges Per Serving: 3 1/2 Carbohydrate (3 bread/starch, 2 vegetable).

Nutrition Facts: 283 calories (3% calories from fat), 12 g protein, 1 g total fat (0.1 g saturated fat), 55 g carbohydrates, 3 g dietary fiber, 10 mg cholesterol, 546 mg potassium, 958 mg sodium.*

* Recipe not recommended for low-sodium diets.