Linguine with Red Cream Sauce

Ingredients:
Cooked whole grain linguine noodles
1 teaspoon of garlic (finely chopped)
2 tablespoons of olive oil
1 can of baby clams (10 ounces)
2 cups of tomato sauce
4 teaspoons of organic Parmesan cheese (grated)
Sea salt and pepper
Pinch of fresh chopped parsley

Instructions:
1) Sauté the garlic in olive oil until it turns golden brown. Add clams with juice. Simmer for five minutes.
2) Add the tomato sauce. Season to taste and add parsley.
3) Toss cooked linguine noodles with ½ of the prepared sauce.
4) Place the noodles on a serving platter, pouring the balance of the sauce on top and topping with Parmesan cheese.

This recipe will serve two. 

Linguine with Red Clam Sauce

Ingredients:
1 package of fresh linguine (11 ounce)
¼ cup of cup olive oil
1 tablespoon of organic butter
Four garlic cloves (minced)
3 tablespoons of fresh basil (chopped)
1 teaspoon of sea salt
1 can of crushed Italian tomatoes  (28 ounce)
½ cup of clam juice
1 pound of littleneck clams (scrubbed)

Instructions:
1) Prepare the pasta according to package directions.
2) In the mean time, heat the olive oil and butter over medium heat in a large saucepan.
3) Add the garlic and simmer for three minutes or just until the garlic begins to change color. It is important not to burn the garlic at this point.
4) Add the basil, salt, tomatoes and clam juice to the mixture.
5) Lower the heat and simmer the ingredients for about eight minutes.
6) Add the clams, covering the pot and allowing ingredients to simmer for about three minutes (or until clams open).
7) Ladle the sauce and clams over drained pasta.

This recipe makes four servings.