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Linguine with red clam sauce


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  • 8 oz linguine
  • 1 can (10-oz) whole baby clams
  • 1 onion, chopped
  • 1 can (14.5 oz) diced tomatoes with basil garlic and oregano
  • 1 jar (14-oz) pizza sauce
  • 2 Tbsp. chopped fresh basil
  • olive oil
  • red pepper flakes--Optional


Preparation time 20mins
Cooking time 45mins


Step 1

Cook pasta according to package directions.
Drain and return to pot; cover to keep warm off of heat
Meanwhile, drain baby clams, reserving juice and slams separately. In large nonstick skillet, heat 1 Tbsp. olive oil over medium heat. Add onion; cook, stirring occasionally, until softened-4-5 minutes. Add tomatoes with their juice, pizza sauce and reserved clam juice. Bring to a boil; reduce heat to medium-low. Cook until thickened, about 20 minutes. Stir in reserved baby clams, and if desired, 1/8 tsp red pepper flakes; cook stirring frequently, until heated through. Remove from heat. Stir in basil. Stir sauce into pasta, toss until well combined. Serve immediately.


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