Linguine with Red Clam Sauce

I made this for my "Get ready Honey, I'm gonna knock your socks off" romantic dinner. It definintely delivered. The red clam sauce was very well seasoned. We both loved the flavor of the oregano and basil. I served this with homemade bread and salad. Wow, we were both impressed. Thanks.

Excellent as quick recipe with way less heat than initially suggested unless you put the butter, O oil, and garlic in a cold pan. Both butter and the garlic will scorch almost instantly on med high hot pan. To make it fast as listed I would add maybe 2 TBS of tomato paste, but that changes the flavor of the sauce. I generally make this as a 90 minute recipe melt butter, O oil on lowest setting till a drop of water in it makes it sizzle then add the garlic and slowly brown the garlic till it is golden stirring frequently. Then add the spices, drain the clam juice into saucepan and the diced tomatoes bring to boil then slow simmer on low while I bring a stock pot of water to a boil on low. The sauce cooks down that way and still retains it's light creaminess without being too marinara like. Add the clams in the last 5 minutes I have made this with regular semolina pasta, whole wheat and veggie enriched pastas all were fantastic. I also made it with spaghetti squash for someone who has diabetes as a substitute for pasta, that came out unique but still very tasty. I suggest, if you are trying to make it fast as advertised to slightly undercook the pasta so it will soak up the excess liquid. The first time I made this for a small dinner party, the first thing out of the host's mouth was "when are you making this again?".

Elaine Cape Cod LOVED this recipe. I took some of the advice in the comments and added a bit of tomato paste to thicken the sauce, some good red wine and a 1/4 teaspoon red pepper flakes - I topped the sauce off with a sprinkle of grated parm cheese when I served this dish. Absolutely delicious!! Thank you!!

Linguine with clams is my husband's favorite dish. This version is my new staple. I actually love how "saucy" the tomato sauce is. I did cut the butter in half as some other chefs suggested, and I thought it still had a rich, buttery flavor. I also omitted the salt, because the clams are pretty salty on their own. Thanks for sharing!

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.