Legz' Linguini W/ Red Clam Sauce

• 4 tablespoons real butter
• 3 tablespoons extra virgin olive oil
• 4 garlic cloves, minced
• 2 (15 ounce) cans Italian stewed tomatoes, undrained
• 12 cup fresh parsley (or 1 Tbs dried parsley)
• 14 teaspoon dried oregano
• 1 teaspoon dried basil
• 18 teaspoon crushed red pepper flakes
• 12 teaspoon salt
• 2 (16 ounce) cans minced clams, undrained
• 2 lbs pre-cooked whole clams, partially thawed
• 1 tablespoon lemon juice
• 1 lb linguine
• 0.5 (3 ounce) can tomato paste, if you want to thicken the sauce
• parsley sprig, for garnish

1. Heat butter and olive oil in large skillet over medium-high heat.
2. Add garlic and cook til garlic is golden (about 3 minutes).
3. Add parsley, oregano, basil, crushed red pepper, 1.5 cans of the stewed tomatoes and salt to pan.
4. Mix well.
5. Add undrained clams.
6. Bring to boil; simmer 5-6 minutes.
7. Add Longneck clams to sauce.
8. Cover and simmer til shells just barely open.
9. Add lemon juice to sauce, simmer for another 1-2 minutes, covered.
10. Spoon sauce and clams over prepared linguini.
11. ***SERVING SUGGESTION: Serve with warm loaf French garlic bread, a glorious Caesar salad and a glass of good white wine.
12. :).

butter, extra virgin olive oil, garlic, italian stewed tomatoes, parsley, oregano, basil, red pepper, salt, lemon juice, linguine, tomato paste, parsley

Taken from www.food.com/recipe/legz-linguini-w-red-clam-sauce-331892 (may not work)