Linguini with Clams in a Red Sauce

This is a simple recipe for a classic Italian dish.

Serves: 4Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • 1 box (16 oz.) linguini
  • 2 Tbsp. extra-virgin olive oil
  • 1 medium yellow onion, peeled and diced
  • 1 clove garlic, minced
  • 2 cans (6½ oz.) minced clams, drained, juice reserved
  • 1 can (6 oz.) tomato paste
  • 1 cup water
  • 2 Tbsp. lemon juice
  • 1 tsp. sugar
  • ⅛ tsp. dried rosemary
  • ¼ tsp. dried thyme
  • 4 Tbsp. fresh basil leaves


  • Cook linguini according to instructions on package. Drain and set aside; keep warm.
  • In a large saucepan over medium heat, heat the oil. Add the onion and sauté until transparent, about 5–7 minutes. Add the garlic and drained clams; sauté for 30 seconds. Stir in the clam juice, tomato paste, water, lemon juice, sugar, rosemary, and thyme. Bring to a boil, then reduce the heat and simmer, uncovered, for 15 minutes.
  • Scoop the sauce over the linguine and serve with sprigs of fresh basil.