Linguine with Creamy White Clam Sauce

Ripe tomatoes and fragrant basil give a brilliant and summery edge to this clam linguine. Serve with garlic bread and steamed green beans.



  • 8 ounces linguine
  • 3 8-ounce cans chopped clams
  • 3 tbsp EVOO
  • 3 cloves garlic, chopped
  • 1/4 tsp crushed red pepper
  • 1 tbsp lemon juice
  • 1/4 tsp salt
  • 1 large tomato, chopped
  • 1/4 cup chopped fresh basil, plus more for garnish
  • 2 tbsp heavy cream


  1. Bring a large saucepan of water to a boil. Add pasta and cook until just tender, about 10 minutes or according to package directions. Drain.
  2. Meanwhile, drain clams, reserving 3/4 cup of the liquid. Heat oil in a large skillet over medium-high heat. Add garlic and crushed red pepper and cook, stirring for 30 seconds. Add the reserved clam liquid, lemon juice, and salt; bring to a simmer and cook until slightly reduced, 2 to 3 minutes. Add tomato and the clams; bring to a simmer and cook for 1 minute more. Remove from heat.
  3. Stir in basil and cream. Add the pasta and toss to coat with the sauce. Garnish with more basil, if desired. Serves 4 (serving size: about 2 cups each).

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