This clam dish is a meal you should reserve for the end of your menu because the ingredients are as not perishable. I made it last night and had the leftovers for lunch today. Many people don't like to eat leftovers, I just don't understand....
Linguine with Clam Sauce
1/4 cup olive oil
3 medium garlic cloves minced
3 cans chopped clams
3 Tb red wine
1/4 teaspoon dried oregano
4 fresh basil leaves chopped
1/2 cup marinara sauce
1/2 box linguine
Freshly grated Parmesan
Measure red wine in a bowl then drain clam juice into bowl with wine.
Cook pasta until al dente then drain.
Cook garlic in oil until golden.
Stir clam juice and wine into garlic.
When liquid begins to simmer add in oregano and marinara sauce.
Whisk, then let sauce simmer for 10 minutes stirring occasionally.
Add clams and fresh basil and cook until clams are heated through.
Fold pasta into sauce.
Serve with a generous grating of parmesan.