
Prep Time | 20 Minutes |
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Cook Time | 5 Minutes |
Linguine With Creamy White Clam Sauce
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Ingredients
- 1 Tbsp. Bertolli® Classico™ Olive Oil
- 2 cloves garlic, finely chopped
- 1 jar Bertolli® Alfredo Sauce
- 2 cans (6-1/2 oz. ea.) chopped clams, drained (reserve 1/3 cup liquid)
- 2 Tbsp. dry sherry (optional)
- 8 ounces linguine, cooked and drained
Directions
- Heat Olive Oil in 3-quart saucepan over medium heat and cook garlic, stirring occasionally, 30 seconds. Stir in Sauce, clams, reserved clam liquid and sherry. Simmer, stirring occasionally, 3 minutes or until heated through. Serve over hot linguine and garnish, if desired, with chopped fresh parsley.