Linguine With Red Clam Sauce

This is my super simple red clam sauce. Ducking from all the Italian g-mas: I use a jar marinara sauce as my base for the clam sauce. Specifically, I use Rao’s. Check out the full list of ingredients, and tell me why I shouldn’t:

Imported Italian tomatoes, imported olive oil, fresh onions, salt, fresh garlic, fresh basil, black pepper, oregano.

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Servings: 6

Prep Time: 00:10

Cook Time: 00:20

Main Ingredients

2 jars rao’s homemade marinara

4 cans chopped clams, 6.5 oz each (do not drain)

1 8 oz. jar clam juice

3 tablespoons olive oil

3 garlic cloves, sliced thin

1 pound linguine

kosher salt and freshly ground black pepper

1 t. red pepper flakes (more or less to taste)

3 tablespoons chopped flat-leaf parsley


1Heat the olive oil in a dutch oven over medium heat. Add the garlic and red pepper and saute until fragrant, about 1 minute. Add the clams and clam juice and continue sauteing, stirring frequently, about 2-3 minutes. Add the marinara sauce and bring to a boil while stirring. Reduce heat to low and let simmer about 20 minutes.

2Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until tender but al dente; drain.

3Add pasta to clam sauce and toss well.

4Season to taste with salt and pepper. Sprinkle with diced parsley.

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