Linguine With Fresh Red Clam Sauce

Ingredients

• 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

Directions

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.