
Prep Time | 5 Minutes |
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Cook Time | 15 Minutes |
Bertolli Linguine With Red Clam Sauce
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Ingredients
- 2 Tbsp. Bertolli® Classico™ 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
Directions
- 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.