Easy Linguine With Red Clam Sauce

Ingredients

• 1 Tbsp. Bertolli® Classico™ Olive Oil
• 1 clove garlic, finely chopped
• 2 cans (10 oz. ea.) chopped clams, drained (reserve 1/4 cup liquid)
• 1/4 cup dry white wine or chicken broth
• 1 jar Bertolli® Olive Oil & Garlic Sauce
• 1/4 tsp. crushed red pepper flakes
• 2 Tbsp. finely chopped fresh parsley (optional)
• 8 ounces linguine or spaghetti, cooked and drained

Directions

1. Heat Olive Oil in 12-inch skillet over medium-high heat and cook garlic 30 seconds. Stir in clams, reserved liquid and wine. Bring to a boil over high heat. Cook 5 minutes or until liquid is reduced slightly. Stir in Sauce and red pepper flakes; return to a boil. Reduce heat to low and simmer, stirring occasionally, 5 minutes. Stir in parsley and serve over hot linguine.