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Linguine with Red Clam Sauce

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  • 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


  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.

Yields 4 servings.