Linguine with Red Clam Sauce 1 (11 ounce) package fresh linguine 1/4 cup olive oil 1 tablespoon butter 4 garlic cloves, minced 3 tablespoons fresh basil, chopped 1 teaspoon salt 1 (28 ounce) can crushed Italian tomatoes in purée 1/2 cup clam juice 1 pound littleneck clams, scrubbed Prepare pasta according to package directions. Meanwhile, in a large saucepan, heat olive oil and butter over medium heat. Add the garlic and simmer for 3 minutes or just until the garlic begins to color. Take care not to burn the garlic. Add basil, salt, tomatoes and clam juice. Lower heat and simmer for about 8 minutes. Add clams; cover and simmer for about 3 minutes or until clams open. Ladle sauce and clams over drained pasta. Yields 4 servings.