Red Clam Sauce

By ccavaletti

Ingredients

• olive oil
• 1 stick butter
• salt
• pepper
• oregano
• 1 tsp corn starch
• 1 bottle clam juice
• crushed red pepper - to taste
• 5-6 cloves finely chopped garlic
• 3 large cans crushed tomatoes
• 6 cans whole baby clams*
• 1 lb calamari
• can substitute Morton's minced clams

Details

Servings 6

Preparation

Step 1

Coat the inside of a pot with olive oil. Melt a stick of butter with olive oil (olive oil keeps the butter from burning).

Add salt and pepper, oregano, corn starch (makes clams stick to pasta), clam juice, crushed red pepper and garlic.

Simmer slowly so as to not burn garlic. Add crushed tomatoes, clams and calamari.

Simmer 45 minutes.

Pour over 3 lbs linguine.

* Never add onions to fish sauce, it is overwhelming.

** White clam sauce:
Same as red, except don't add tomatoes, add parsley instead of oregano, and water and 2 sticks of butter.