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Friday, May 02, 2008 Linguine with Clam Sauce By Article @ 3:35 PM :: 158 Views :: Pasta, Italian, Sauces/Gravy   8 oz. linguine 2 T. olive oil 1 c. chopped onions 1 large can of Italian crushed tomatoes 2 garlic cloves, minced ½ c. chicken broth 10 oz. can whole baby clams, drained, save the juice Imported Romano cheese Salt, pepper, basil, oregano, and fresh parsley A pinch of cayenne or red pepper While linguine is cooking, heat oil in pot over medium heat. Saute onions. Add tomatoes and seasoning, except for parsley. Sprinkle some cheese in the sauce. When sauce begins to boil, add chicken broth and clam juice. Simmer for 10 minutes. Stir in clams. Add more seasoning and parsley to taste. Spoon over cooked linguine. Sprinkle with Romano cheese.