Linguine With Clams In Tomato Herb Sauce

• 1/4 cup butter
• 2 tablespoons olive oil
• 1 onion, chopped
• 5 garlic cloves, minced
• 1 (16 ounce) can diced tomatoes
• 3 cups chicken broth
• 2 cups water (or more if needed)
• 3 lbs small littleneck clams, scrubbed
• 1/3 cup thinly sliced fresh basil leaf
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh oregano (or 1 Tbl. dried)
• 1 pinch red pepper flakes
• 1 lb linguine

1. Saute butter and olive oil in a large pot.
2. Add chopped onion and red pepper flakes and saute 5 minutes, or until onion is translucent.
3. Add minced garlic and saute 1 minute.
4. Add tomatoes and cook about 2 minutes.
5. Add chicken broth and 1 cup water and bring to boil.
6. Reduce heat, cover, and simmer 15-20 minutes.
7. Add clams, cover, and bring to a boil. Cook until clams open, about 5 minutes. Throw away any clams that do not open. Transfer clams to a bowl & set aside.
8. Add basil, parsley, and oregano into pot.
9. Add the linguine and boil until pasta is al dente. Add more broth or water if necessary.
10. Return clams and their juices to the pot. Cook 1-2 minutes longer.
11. Season with salt and pepper.

butter, olive oil, onion, garlic, tomatoes, chicken broth, water, littleneck clams, fresh basil leaf, parsley, fresh oregano, red pepper, linguine

Taken from www.food.com/recipe/linguine-with-clams-in-tomato-herb-sauce-449333 (may not work)