Spaghetti with Clam Sauce

February is all about being heart smart, so I’ve decided to kick that month of right with a recipe that is healthy AND delicious! This recipe is from my mother and she found it in a Heart Smart book years ago. It’s become a staple at her house and mine.

Linguine with Clam Sauce

1 tsp each butter and olive oil
1 onion (chopped)
1 clove garlic (minced)
1 can baby clams
1/2 cup white wine
1 28 oz can of diced tomatoes
2 tsp each dried oregano and basil
1/2 tsp salt
Fresh ground pepper to taste
1/4 cup freshly grated parmesan
1 package linguine noodles

In saucepan, heat oil and butter over medium heat. Cook onion and garlic for about 5 minutes, or until soft. Drain clams, reserve liquid. Set clams aside, add liquid from clams and the wine. Stir for about 5 minutes until reduced slightly. Add tomatoes, oregano, basil, salt and pepper. Cook for 15-20 minutes uncovered. Add clams, cook until steaming hot. Serve over spaghetti, fettucine or linguine. Sprinkle with parmesan.

Pleasantville note: Feel free to add some crushed red pepper to spice it up a bit.