Linguine With Fresh Red Clam Sauce Recipe serves: 4
Prep Time 20 Minutes
Cook Time 20 Minutes

Linguine With Fresh Red Clam Sauce


  • 2 tsp. Bertolli® Classico™ Olive Oil
  • 2 large shallots OR 1 small onion, finely chopped
  • 1/2 cup dry red or white wine
  • 1 jar (25 oz.) Bertolli® Organic Olive Oil, Basil & Garlic Sauce
  • 2 lbs. clams, well scrubbed OR 2 cans (10 oz. ea.) baby clams, undrained*
  • 1/4 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1 box (16 oz.) linguine, cooked and drained


  1. Heat Olive Oil in 12-inch skillet over medium heat and cook shallots, stirring occasionally, 3 minutes or until tender. Add wine and cook 1 minute. Add Sauce, clams, salt and pepper. Bring to a boil over medium heat. Reduce heat to low and simmer covered 8 minutes or until clams open (discard any unopened shells). Serve over hot linguine and sprinkle, if desired, with grated Parmesan cheese and chopped fresh parsley.
  • *If using canned clams, stir in at the end of cooking; heat through.

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