Directions

1. Bring wine, oregano and garlic to a boil in deep 12-inch nonstick skillet over high heat. Reduce heat to low and simmer covered 10 minutes.
2. Stir in Pasta Sauce, chipotle peppers and cream. Bring to a boil over high heat. Stir in clams and return to a boil. Reduce heat to medium and cook covered 10 minutes or until clams open. (Discard any unopened shells). Serve over hot linguine.