Linguine with Fresh Red or White Clam Sauce

My love for fish comes from childhood. Growing up in a small shore town, fresh caught fish were everywhere and ever abundant. Fish, shellfish, and mollusks were a staple in my home and still remain one of our most loved meals. This simple Clam sauce can be made red by adding the tomatoes. Enjoy! 

Linguine in clam sauce :

1lb linguine cooked al dente
1lb chopped fresh clams , reserve juice
4T olive oil
3 cloves garlic chopped
1/4C white wine
4T butter
Handful of fresh chopped parsley


To make it Red:
1 C prepared tomato sauce 
or 1 15oz can of fire roasted tomatoes


In a skillet, heat olive oil over medium heat, add garlic and saute 2 minutes until just starting to turn golden. 
Add strained clams and heat through. 
Pour in wine and simmer 2 minutes. 
Add butter, clam juice and if using, tomato sauce. 
Simmer about ten minutes and add pasta. Toss with parsley and heat through
Garnish with grated Parmesan cheese.

You can also add red pepper if you'd like it spicy.