Bertolli Linguine With Red Clam Sauce

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

1. 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.