LINGUINE WITH SPICY RED CLAM SAUCE

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Arrabbiata Sauce

Made with
Arrabbiata Sauce

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LINGUINE WITH SPICY RED CLAM SAUCE

  • Serves 4
  • |
  • prep time: 20 minute(s)
  • |
  • cook time: 10 minute(s)
Ingredients:
2 Tbsp. Bertolli® Classico™ Olive Oil
1 cup finely chopped onion
1 clove garlic, finely chopped
1/2 tsp. dried basil leaves, crushed
1/2 tsp. dried oregano leaves, crushed
1 jar Bertolli® Arrabbiata Sauce
2 dozen clams*, well scrubbed
8 ounces linguine, cooked and drained
1/4 cup grated Parmesan cheese
Directions:

  1. Heat Olive Oil in deep 12-inch nonstick skillet over medium-high heat and cook onion, stirring occasionally, 5 minutes or until golden. Stir in garlic, basil and oregano and cook 1 minute. Stir in Sauce and bring to a boil over high heat. Reduce heat to low, then stir in clams. Simmer covered 10 minutes or until clams open (discard any unopened shells).
  2. Serve over hot linguine and sprinkle with cheese. Garnish, if desired, with chopped fresh parsley.

*SUBSTITUTION: Use 2 cans (10 oz. ea.) baby clams, drained. Simply stir clams in the last few minutes of cook time and heat through.