Bertolli Linguine with Red Clam Sauce

Name: Bertolli Linguine with Red Clam Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: X
Ingredients: 2 tablespoons Bertolli® Olive Oil Light Taste; 1 tablespoon chopped garlic; 1/8 teaspoon crushed red pepper; 1 jar (24 ounces) Bertolli® Tomato & Basil Sauce; 4 cans (6.5 ounces each) chopped clams drained, juice reserved; 8 ounces linguine cooked and drained

Make an elegant clam dinner with simple ingredients, like basil, chopped onions, garlic and spicy Arrabbiata Sauce. Serve over al dente linguine and sprinkle with sharp Parmesan cheese.

Servings

minutes
Prep Time

minutes
Cook Time

2 people
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Ingredients
- 2 tablespoons Bertolli^® Olive Oil Light Taste
- 1 tablespoon chopped garlic
- 1/8 teaspoon crushed red pepper
- 1 jar (24 ounces) Bertolli^® Tomato & Basil Sauce
- 4 cans (6.5 ounces each) chopped clams, drained, juice reserved
- 8 ounces linguine, cooked and drained
Directions
- Step 1: Heat oil in 2-quart saucepan on medium heat; stir in garlic and red pepper. Cook 30 seconds. Stir in sauce and reserved clam juice. Simmer 15 min., stirring occasionally. Stir in clams; cook until heated through. Spoon sauce over hot pasta. Garnish with grated Parmesan cheese and chopped fresh parsley, if desired.

Bertolli Linguine with Red Clam Sauce

Ingredients

Directions

Ingredients

Directions

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