To make the clam sauce: In a large skillet, heat olive oil and butter. Add onion and sauté for 3 minutes. Add oregano and garlic. Cook for 30 seconds. Stir in juice of clams and wine. Boil gently for ...

Serve the clam sauce over the linguine. Top with the cheese, if desired. Tip: Angel hair or fettuccine can be substituted for the linguine in this recipe.

A single serving recipe for a meaty yet lighter creamy, cheesy, linguine with white clam sauce made with whole canned clams, greek olives, and tomatoes. This recipe for pasta with whole clams is ...

Linguine with clam sauce is a classic Italian pasta dish with roots in Naples that immigrants brought to America, where it became a beloved staple. Not only is the perfectly al dente linguine ...

The pasta with clams in white sauce that Steve Hoffman perfected while ... Taste and add salt to clam broth if necessary. Sauté the shallot and garlic in olive oil for 3-5 minutes.

Add the tomatoes, the reserved clam juices, and ½ cup water. Bring to a simmer, and cook until slightly thickened, about 4 minutes. When the pasta is al dente, drain and add to the sauce ...

Add clam juice and V8® then season with basil, salt, pepper and granulated garlic. Cook until sauce is reduced by half. Add cooked linguine into frying pan and mix well for 1–2 minutes.