Linguine with Red Clam Sauce

Yield: 4 servings

Ingredients

• 1 (11 ounce) package fresh linguine
• 1/4 cup olive oil
• 1 tablespoon butter
• 4 garlic cloves, minced
• 3 tablespoons fresh basil, chopped
• 1 teaspoon salt
• 1 (28 ounce) can crushed Italian tomatoes in puree
• 1/2 cup clam juice
• 1 pound littleneck clams, scrubbed

Instructions

1. Prepare pasta according to package directions.
2. Meanwhile, in a large saucepan, heat olive oil and butter over medium heat. Add the garlic and simmer for 3 minutes or just until the garlic begins to color. Take care not to burn the garlic.
3. Add basil, salt, tomatoes and clam juice. Lower heat and simmer for about 8 minutes.
4. Add clams; cover and simmer for about 3 minutes or until clams open.
5. Ladle sauce and clams over drained pasta.