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Linguini with Red Clam Sauce

Linguini with Red Clam Sauce

Recipe by LoCourse: Noodles, RECIPES


Prep time


Cooking time




  • 4 tablespoons butter

  • 3 tablespoons olive oil

  • 5 cloves garlic, minced

  • 1/2 teaspoon crushed red pepper

  • 15 ounce can diced tomatoes, undrained

  • 1 cup bottled clam juice

  • 1 teaspoon kosher salt

  • 1 tablespoon granulated sugar

  • 1 tablespoon dried parsley

  • 1 teaspoon dried basil

  • 1 teaspoon dried oregano

  • 10 ounces wild caught boiled baby clam meat, 16 ounces minced clams with liquid or 1 pound littleneck clams (scrubbed)

  • 1 tablespoon lemon juice

  • 1 pound linguine, cooked al dente

  • 1/4 cup chopped fresh flat-leaf parsley


  • Heat butter and olive oil in a pan over medium high heat.
  • Add garlic and cook until garlic is golden, about 2 minutes. Add crushed red pepper and cook for about thirty seconds.
  • Add can of diced tomatoes, clam juice, kosher salt, sugar, parsley, basil, and oregano. Bring to a boil. Lower heat and let simmer for 10 minutes.
  • Bring sauce to boil and add clams. Cook for about 6 to 8 minutes, or until clams start to open up if using fresh clams.
  • Add lemon juice to the tomato sauce. Add linguine to the tomato sauce and toss to coat.
  • Garnish with the chopped parsley.