Bertolli Linguine with Red Clam Sauce


  • 2 Tbsp. Bertolli® Classico™ Olive Oil
  • 1 Tbsp. garlic
  • 1/8 tsp. crushed red pepper flakes
  • 1 jar Bertolli® Tomato & Basil Sauce
  • 4 cans (6.5 oz. ea.) chopped clams, drained (reserve liquid)
  • 8 ounces linguine, cooked and drained


  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.