Stir the sauce, wine, parsley and clams and juice in the saucepan. Reduce the heat to low. Cover and cook for 10 minutes, stirring occasionally. Serve the clam sauce over the linguine. Top with ...

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 ...

Red clam sauce, for example ... there are a few best practices we suggest when making pasta sauce. You’ll also need some ...

Season the clam mixture well with salt and freshly ground black pepper. Drain the pasta in a large colander and return to the saucepan. Tip all the clam mixture into the saucepan, scatter over the ...

Season the vegetables with the salt and crushed red pepper. Add the tomatoes, the reserved clam juices ... When the pasta is al dente, drain and add to the sauce, along with the chopped clams.

Cook the spaghetti according to packet instructions and drain. When ready to serve, add the clam flesh to the tomato sauce and stir well. Mix the sauce into the cooked spaghetti. To serve ...