Garden Clam Sauce With Linguine


  • 1 Tbsp. olive oil
  • 1/2 cup chopped sweet onion
  • 1 large clove garlic
  • 1/4 cup dry red wine or chicken broth
  • 3/4 cup chicken broth
  • 12 clams, soaked in cold water and drained to remove sand
  • 1 jar (1 lb. 8 oz.) Ragu® Organic Traditional Sauce
  • 8 ounces linguine, cooked and drained


  1. In 5-quart saucepot, heat olive oil over medium-high heat and cook onion, stirring occasionally, 3 minutes. Add garlic and cook 30 seconds. Stir in wine and broth and bring to a boil over high heat. Add clams. Cover and cook 3 minutes or until clams open. Remove open clams to serving bowl; set aside. (Discard any unopened clams.)
  2. In same saucepot, stir in Sauce and bring to a boil. Simmer 2 minutes. Remove from heat and stir in clams. Toss clam sauce with hot linguine and garnish, if desired, with chopped fresh parsley.
*Also terrific with Ragu® Chunky Sauce.

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