Linguine with Red Clam Sauce
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
Prepare pasta according to package directions.
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.
Add basil, salt, tomatoes and clam juice. Lower heat and simmer for about 8 minutes.
Add clams; cover and simmer for about 3 minutes or until clams open.
Ladle sauce and clams over drained pasta.
Yields 4 servings.