Linguine With Creamy White Clam Sauce Recipe serves: 4
Prep Time 20 Minutes
Cook Time 5 Minutes

Linguine With Creamy White Clam Sauce


  • 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


  1. 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.

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