BERTOLLI LINGUINE WITH RED CLAM SAUCE


Ingredients:

2 Tbsp. olive oil
1 Tbsp. finely chopped garlic
1/8 to 1/4 tsp. crushed red pepper flakes
1 jar Bertolli® Tomato & Basil Sauce
4 cans (6-1/2 oz. ea.) chopped clams, drained (reserve liquid)
8 ounces linguine, cooked and drained

Instructions:
  • Heat olive oil in 2-quart saucepan over medium heat and cook garlic and red pepper flakes 30 seconds. Stir in Sauce and reserved clam liquid. Simmer, stirring occasionally, 15 minutes. Stir in clams; heat through. To serve, spoon clam sauce over hot linguine. Garnish, if desired, with grated Parmesan cheese and chopped fresh parsley.
Serves:
4
Preparation Time:
5 Minute(s)
Cook Time:
15 Minute(s)
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