Linguine with Red Clam Sauce
- Ready In:
- 4 tablespoons butter
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 (15 ounce) can diced tomatoes, undrained
- 1⁄2 cup fresh parsley, or 1 tbs dried parsley
- 1⁄4 teaspoon dried oregano
- 1 teaspoon dried basil
- 1⁄2 teaspoon salt
- 16 ounces minced clams, with liquid
- 1 lb linguine
- 1 tablespoon lemon juice
- Heat butter and olive oil in pan over medium high heat.
- Add garlic and cook till garlic is golden, about 3 minutes.
- Add parsley, oregano, basil, tomatoes, and salt to pan, mixing well.
- Add undrained clams.
- Bring mixture to a boil.
- Simmer for 5 minutes.
- Cook pasta according to directions; drain.
- Add lemon juice to sauce, cook for 1 minute.
- Put pasta in platter and toss with sauce.
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This is one of our favorites - with CHOPPED CLAMS. The minced ones I confine to clam dip. I would never use minced clams in this recipe! Ugh. Other than that I have to say this recipe is Divine. As good as Red Clam sauce I used to order in Pittsburgh. Fond memories…… I use 2 cans the size tuna traditionally comes in. Roland brand is good. There are other good ones but we live in the Midwest.
I added two TBSP of capers and a pinch of red pepper flakes to give the recipe a bit more zing. Also, when I added the clams I included the liquid - the sauce ended up thinner than I wanted but cooking it down would have overcooked the clams. Next time I think I will add the liquid first, cook it down to where I want it, and then add the clams. Of course, with 4 tbsp of butter its going to taste pretty good, but yes, I think this one goes into the rotation.