Bertolli Linguine with Red Clam Sauce 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. 4 Servings 5 minutesPrep Time 15 minutesCook Time 0 peopleloved this print Ingredients Directions 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. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes 15-Minute Chicken Margherita Get Cooking Tuscan Table Fall Get Cooking Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Antipasto Tray Get Cooking Alfredo Florentine Lasagna Get Cooking Marinade Ratio Get Cooking
