LINGUINE WITH SPICY RED CLAM SAUCE
- Serves 4
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- prep time: 20 minute(s)
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- cook time: 10 minute(s)
Ingredients:
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2 Tbsp. Bertolli® Classico™ Olive Oil
1 cup finely chopped onion
1 clove garlic, finely chopped
1/2 tsp. dried basil leaves, crushed
1/2 tsp. dried oregano leaves, crushed
1 jar Bertolli® Arrabbiata Sauce
2 dozen clams*, well scrubbed
8 ounces linguine, cooked and drained
1/4 cup grated Parmesan cheese
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Directions:
- Heat Olive Oil in deep 12-inch nonstick skillet over medium-high heat and cook onion, stirring occasionally, 5 minutes or until golden. Stir in garlic, basil and oregano and cook 1 minute. Stir in Sauce and bring to a boil over high heat. Reduce heat to low, then stir in clams. Simmer covered 10 minutes or until clams open (discard any unopened shells).
- Serve over hot linguine and sprinkle with cheese. Garnish, if desired, with chopped fresh parsley.
*SUBSTITUTION: Use 2 cans (10 oz. ea.) baby clams, drained. Simply stir clams in the last few minutes of cook time and heat through.
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